Chicken and Apricot Stew (4)

A tasty stew from ” Sirocco” by Sabrina Ghayour.

Chicken and Apricot Stew (4)
Print Recipe
Chicken and Apricot Stew (4)
Print Recipe
  1. Heat a large saucepan over a medium heat, drizzle in enough oil to coat the base of the pan and fry the onions for a few minutes until beginning to soften. Add the chicken thighs and combine with the onions, then add the dry spices, harissa and honey, stirring well.
  2. Season with the salt and some pepper, then add just enough boiling water from a kettle to barely cover the chicken thighs. Give everything a good stir, then cover the pan with a lid and cook for an hour and a half.
  3. After the cooking time has elapsed, add the preserved lemons and apricots to the stew, stir well and cook with the lid off for a further 30 minutes. Turn off the heat, cover the pan with a lid and allow the stew to rest until ready to serve.
  4. Toast the breadcrumbs, either in a preheated oven, 180C/Gas 4, for eight minutes, or in a hot frying pan until they are golden brown. Set aside.
  5. Meanwhile, heat a saucepan over a medium heat, then pour in hot water from a kettle. When the water is boiling gently, carefully add the eggs and boil for six minutes. Drain and immediately plunge the eggs into iced water to cool them enough to allow you to shell them.
  6. Halve the eggs and lay them gently on top of the stew. Combine the toasted hazelnuts with the breadcrumbs and chopped parsley, sprinkle the mixture on top and serve.
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