- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 skinless boneless chicken thighs
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 1 tbsp ground coriander seeds
- 1 tbsp sweet paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 large onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 50g split red lentil
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 400g can chopped tomato
- 1 tbsp tomato ketchup
- 700ml chicken stock
- 1 cinnamon stick
- 200g whole dried apricot
- handful mint leaves, to serve (optional)
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.