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Apricot Chicken
By Andy | January 17, 2008
Apricot Chicken
Serves 4
Prep time : 10 minutes
Cooking time : 60 minutes
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Ingredients
8 chicken drumsticks.
1 large brown onion diced.
2 garlic cloves, crushed.
2 teaspoons ground cumin.
2 teaspoons ground coriander.
1/4 teaspoon cinnamon.
1/4 teaspoon cayenne pepper.
2 1/2 cups chicken stock. Shop bought is ok, or make your own with this recipe.
1/4 cup of water.
2 carrots, peeled and cut into chunks.
2 parsnips, peeled and cut into chunks.
3/4 cup chopped dried apricots.
1 cup couscous.
1/3 cup coriander leaves, chopped.
1 tablespoon olive oil.
Method
Heat a heavy based pan over medium heat.
Remove the skin and lower knuckle from the drumsticks, brush the meat with oil.
Cook the drumstick until well coloured, about 5 minutes.
Remove drumsticks to a plate, and add any remaining oil, the onion and the garlic to the pan.
Cook for 5 minutes until onions ar softened.
Add the cumin, coriander and cayenne powders, cook for 1 minute or until fragrant.
Deglase the pan with 1 cup of the chicken stock.
Return the chicken to the pan, add carrots, parsnips and apricots, simmer covered for 30 minutes.
Simmer uncovered for another 15 minutes to reduce the sauce to a thicker liquid.
In another pan, heat the remaining stock and the water until it boils.
Remove from heat, add the couscous and stir with a fork.
Cover and stand for 5 minutes, the stir with a fork to fluff up the couscous.
Serving
Heap the couscous onto a plate, serve the chicken legs and some of the vegetables and sauce and sprinkle with the coriander.
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Topics: Chicken & Other Poultry | No Comments »
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