ingredients
2 tbsp olive oil
4 chicken Marylands
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cardamom
1 brown onion, sliced
3 cloves garlic, crushed
1/3 cup pitted green olives
10 dried apricots
6 dates, pitted
1/4 cup blanched almonds
1 cup chicken stock
method
- Preheat oven to 160C. Heat 1 tbsp oil in a large oven proof casserole or frypan over medium heat. Season chicken well with salt and pepper, and brown well on all sides. Remove and set aside.
- Heat remaining oil if required, then cook onion for 5 minutes until soft and starting to caramelise. Add garlic and spices and cook, stirring, for 2 minutes. Return chicken to pan in a single layer and distribute olives, apricots, dates and almonds. Pour over chicken stock. Bring to the boil, then cover with a lid and place in the oven for 1 hour until chicken is tender.
notes
- Serve with rice or couscous.
- If your casserole doesn’t have a lid, place a piece of baking paper cut to fit directly onto the chicken, then the whole thing with a large piece of foil.
- You can simmer the dish covered on the stovetop instead of using the oven if you prefer.
Credits: Best Recipes