 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/8 cup olive oil |
1 (4-lb.) chicken, cut into 10 pieces |
1 cup dried apricots |
1 cup crushed, pitted green olives |
1 red onion, cut into eighths |
1 tbs. crushed red pepper flakes |
1 tbs. cumin |
1 cup chicken stock |
zest of 1 lemon |
1/2 bunch fresh cilantro |
salt and pepper to taste |
Directions:
1. Heat oil in a large straight-sided skillet or a Dutch oven. Season chicken pieces with salt and pepper and add them to hot oil to sear. Remove to a plate.
2. Saute onion until soft then add turmeric, crushed red pepper flakes, apricots, olives, lemon zest and chicken stock. Stir and cook for a few minutes.
3. Return chicken to pan, bring to a boil and then partially cover and lower to a simmer. Simmer for 20 more minutes. Tear fresh cilantro over chicken before serving.
|
|