Chicken Kdra with Apricots (4)

Chicken Kdra with Apricots (4)
Print Recipe
Chicken Kdra with Apricots (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat 2tbsps olive oil in a large saucepan over a medium high heat until the oil is very hot. Add the chicken legs skin side down and sear for about 5 minutes until golden brown. Transfer to a dish and set aside.
  2. Reduce heat to medium low and heat the remaining 2 tbsps of oil. Add the onions then cover the pan and leave to cook for about 15 minutes until soft and translucent, stirring from time to time.
  3. Add the garlic, turmeric, salt and pepper and cook for 5 minutes, stirring occasionally, before returning the chicken to the pan. Pour in the stock and add the coriander bouquet. Bring to the boil over a high heat then reduce the heat to medium low and leave to simmer gently for 30 minutes.
  4. Remove and discard the coriander bouquet. Add the chickpeas, apricots and almonds and stir well. Return to the boil over a high heat then cover the pan and reduce heat to medium low. Simmer for a further 30 minutes, keeping an eye on the liquid and adding a little more water if needed.
  5. When the chicken is fully cooked garnish with the chopped parsley and serve with couscous.
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