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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To me Middle Eastern food is rich in flavour, slightly sweet, tangy with hints of herbs and fruit. This dish can be made ahead of time and served with cousous and salad for a dinner party. Ingredients:
1 tsp salt |
1 tsp ground cumin |
1 tsp ground cinnamon |
1/2 tsp freshly cracked black pepper |
1/2 tsp ground turmeric |
2 tbsp flour |
500 g boneless chicken thighs |
40 ml olive oil |
1 medium onion, sliced |
2 tbsp fresh ginger, minced |
2 cloves garlic |
5 sprigs thyme |
3 tbsp fresh lemon juice |
1 preserved lemon, roughly chopped |
2 tbsp honey |
1 cup dried apricots |
4 dried figs, chopped |
1 c chicken broth |
1 c white wine |
Directions:
1. Combine salt, cumin, cinnamon, pepper, turmeric and flour in a plastic bag. Add chicken and shake bag to coat the pieces with the mixture.
2. Heat olive oil in a pan over a high flame. When hot, add chicken and brown on all sides. Remove and set aside.
3. Add onion, ginger, garlic to the same pan and cook for 2 mins. Add thyme and cook for another few mins.
4. Return chicken to the pan and add lemon juice, preserved lemon, honey, apricot, figs, stock and wine. Cover with the lid and simmer over a low flame for 10 mins. Uncover and simmer for 15 mins. Keep warm.
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