A warm & fruitful dish with a hint of middle-eastern flavour thanks to our Moroccan paste. The gooey pieces of apricot in this slow-poached chicken dish pair superbly with Couscous or Rice. Finished with our Mother Dukkah to give in the extra level of texture.
1kg Chicken Thigh Cutlets
200g Dried Apricots
1.5cup Boiling Water
1 Chicken Stock Cube
2 tbsp Moroccan Paste
1 Onion, Thinly Sliced
1tbsp Olive Oil
1tbsp Balsamic Vinegar
500g Frozen Beans
Pre heat oven to 180C.
Soak 3/4's of the apricots in boiling water with the Moroccan paste and set aside.
Season the chicken thighs with Man Grind and brown in oil for 2-3 minutes on each side. Transfer to a casserole dish, preferably with a lid and continue until all the thighs are brown.
Once the thighs are brown add the sliced onion to the fry pan and saute for a couple of minutes.
Blend the soaked apricots and boiling water with an additional 1 cup of water until smooth. Pour into the fry pan with onions, add the zest and juice of one orange, chicken stock cube, vinegar and season with Man Grind. Simmer for two minutes (if you like a particularly sweet apricot chicken you could add a teaspoon of honey or brown sugar, however i find it doesn't need it).
Pour the apricot sauce over the browned chicken thighs and scatter over the remaining whole apricots. Cover with a lid or foil and bake for 35 minutes, remove the lid for the last 10 minutes of cooking.
Towards the end of the cooking prepare the couscous. Place equal parts couscous to boiling water in a bowl or saucepan with 1 tbsp of butter and some Man Grind, Cover and set aside for 5-10 minutes. Fluff with a fork and stir through some freshly chopped parsley if you have it.
Steam the frozen beans and toss through a tablespoon or two of mother dukkah. Serve the apricot chicken on a bed of couscous with green beans on the side.
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