Chicken and Apricot Pot

Ingredients

• 1.2 kg bone-in chicken thighs
• 1 can chickpeas(400 g, drained)
• 100 g dried apricots(halved)
• 1 piece onion(sliced)
• 1 can chopped tomatoes(400 g)
• 300 ml chicken stock
• 30 ml olive oil
• 10 ml ground cumin
• 5 ml ground cinnamon
• 5 ml salt

Method

1. Heat oil in a Dutch oven; season chicken with salt and brown on both sides; set aside. [10 min]
2. Soften onion in the pot and stir in cumin and cinnamon. [5 min]
3. Add tomatoes, stock, chickpeas and apricots; nestle chicken into the sauce.
4. Cover and simmer gently for 50 minutes, then uncover for 10 minutes to thicken. [1 h]
5. Check the chicken reaches 74 C and serve with the sauce.