Directions:
- Heat the oil in a large flameproof casserole and fry the chicken thighs for 5 – 10 minutes, turning occasionally, until golden brown all over. Remove from the pan.
- Add the onion and garlic to the casserole and fry for 5 minutes or until soft and golden.
- Stir in all the spices and fry for 1 minute, then add the stock.
- Return the chicken to the casserole together with the carrots and fennel.
- Bring to the boil.
- Stir well, then cover and simmer gently for 30 minutes or until the chicken is tender. Remove the lid. If there is too much liquid, boil to reduce it slightly.
- Add the apricots to the casserole and stir gently to mix. Simmer over a low heat for a further 5 minutes.
- Season to taste with salt and pepper. Sprinkle with the fennel leaves and serve with rice or potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.54 Kcal (823 kJ) | ||
| Calories from fat | 70.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 12% | |
|---|---|---|---|
| Cholesterol | 2.28mg | 1% | |
| Sodium | 205.7mg | 9% | |
| Potassium | 983.25mg | 21% | |
| Total Carbs | 27.65g | 9% | |
| Sugars | 11.72g | 47% | |
| Dietary Fiber | 7.11g | 28% | |
| Protein | 5.28g | 11% | |
| Vitamin C | 28.5mg | 47% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 2mg | 11% | |
| Calcium | 107mg | 11% | |
| Amount Per 100 g | |||
| Calories | 56 Kcal (234 kJ) | ||
| Calories from fat | 20.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 12% | |
|---|---|---|---|
| Cholesterol | 0.65mg | 1% | |
| Sodium | 58.61mg | 9% | |
| Potassium | 280.15mg | 21% | |
| Total Carbs | 7.88g | 9% | |
| Sugars | 3.34g | 47% | |
| Dietary Fiber | 2.03g | 28% | |
| Protein | 1.5g | 11% | |
| Vitamin C | 8.1mg | 47% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.6mg | 11% | |
| Calcium | 30.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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