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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is reminiscent of dishes I tasted in Morocco. You will need a pestle and mortar to make the spice blend, unless you want to guess at the equivalent quantities of ready-ground spices. Ingredients:
200 g dried apricots |
600 g boneless skinless chicken thighs, diced |
2 onions, peeled and chopped |
3 cinnamon sticks |
6 large dried red chilies |
1 1/2 teaspoons cumin seeds |
1 1/2 tablespoons coriander seeds |
5 green cardamom pods |
4 cloves |
2 1/2 tablespoons ginger |
2 cloves garlic |
4 tablespoons vegetable oil |
4 tomatoes, chopped |
2 tablespoons fresh coriander |
salt |
Directions:
1. Put the apricots in a pan with 250ml cold water and simmer gently for 10 minutes.
2. Meanwhile, grind all the spices together, adding a bit of water to help, if needed.
3. Heat the oil in a large pan and add the remaining two cinnamon sticks.
4. After a couple minutes, add the onion and sauté for a few minutes until browned.
5. Stir in the curry paste and let cook for 3-4 more minutes, until the oil begins to separate from it.
6. Add the chicken, increase the heat and cook until all the pieces have turned white.
7. Add the chopped tomatoes, along with the apricots and their water.
8. Mix well, cover and simmer for about 20 minutes until a nice sauce has formed and the chicken is cooked.
9. Pull out the whole cinnamon sticks.
10. Season with salt, stir in the fresh coriander and serve.
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