North African Stew
8,5 / 10
ready in 1 hr 15 min.
- 0.333 cup olive oil
- 4 Chicken legs (trimmed)
- 4 Chicken drumstick (trimmed)
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 2 Cinnamon stick
- 1 teaspoon mild Curry powder
- 1 teaspoon Ras el hanout
- 1 teaspoon ground Cumin
- 1 ½ cups havled, dried Apricot
- 1 tablespoon honey
- 3 cups chicken stock
- 2 tablespoons Pine nuts
- 1 cilantro (roughly chopped)
- freshly ground Black pepper
Heat half of the olive oil in a large casserole dish or tagine set over a moderate heat until hot.
Season the chicken pieces with plenty of salt and pepper. Seal in the oil, in batches, until golden all over.
Remove from the dish and add the onion, garlic, and cinnamon stick. Fry for 4-5 minutes, stirring frequently, until lightly coloured.
Add the ground spices, stir well, and continue to cook over a reduced heat for 1 minute.
Return the chicken to the dish along with the apricots, honey, and stock. Stir well and cook until simmering.
Cover with a lid and cook over a low heat for 40-45 minutes until the chicken is cooked through.
Season to taste with salt and pepper. Serve in a large bowl, garnished with pine nuts and coriander.