Chicken and Pork Stew with Apricots and Raisins
Ingredients
- Ingredients
- 4 Chicken legs
- 4 Chicken wing
- 400 grams Pork (z. B. Shoulder)
- 2 garlic cloves
- 2 onions
- 1 tsp ginger (freshly grated)
- 1 tsp Turmeric
- 1 generous pinch Saffron
- 1 Tbsp ground paprika
- salt
- freshly ground peppers
- 1 generous pinch cinnamon
- cayenne pepper
- 4 Tbsps olive oil
- 100 grams dried Apricot
- 2 Tbsps golden raisin
- 250 milliliters Chicken broth
- 4 Tomatoes
- 2 Tbsps slivered almonds
- 1 tsp honey
- 2 Tbsps slivered almonds (toasted)
- fresh Fresh herbs (for garnish )(z. B. Lemon basil)
Preparation steps
Rinse the chicken legs, wings and pork and pat dry. Peel the garlic and onion and dice. Place in a blender with the ginger, turmeric, saffron, paprika, salt and pepper, cinnamon, a pinch of cayenne pepper and 2 tablespoons of oil and blend to a paste. Place the chicken and pork in a bowl, add the paste and rub it all over the meat. Cover and refrigerate at least 2 hours.
Meanwhile, soak the apricots and golden raisins in a little cold water to plump them.
Heat the remaining oil in a Dutch oven and saute the chicken and pork on all sides. Remove the meat from the pot. Pour the broth into the pan with the drippings. Rinse, core and dice the tomatoes. Add the tomatoes to the pot along with the apricots, raisins, almonds, meat and honey and bring to a boil. Reduce to a simmer, partially cover and cook over low heat, stirring occasionally until the meat is cooked through, about 1 hour. (Add more liquid if the pan is getting dry.)
Season the stew to taste and serve garnished with almonds and herbs.