Looking to try a new recipe? Look no further. This chicken dish has officially been declared YUMMY! Seriously though, this is one of our go to dishes. I hope you enjoy as much as we do!
2 tablespoons olive oil 1 teaspoon ground coriander
4 bone-in skinless chicken thighs ¼ teaspoon black pepper (or to taste)
4 bone-in skinless chicken legs 2 cardamom pods, lightly crushed
1 medium onion, thinly sliced 2 small dried red chiles, diced (or to taste)
4 large cloves garlic, minced or shredded ½ teaspoon salt (or to taste)
1 tablespoon fresh ginger, minced or shredded 15 pitted prunes, halved
1 teaspoon ground cinnamon 15 dried apricots, halved
1 teaspoon ground turmeric 2 cups chicken broth
- In a heavy bottomed pot, heat oil. Brown the chicken, skin side down, about 5 – 7 minutes. Repeat as necessary depending on the size of pot. Set chicken aside.
- Drain excess oil from pot and add onion, sautéing until golden, about 5 – 7 minutes.
- Add garlic and ginger and sauté for an additional 3 minutes, stirring constantly to avoid burning.
- Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chiles (optional and to taste), and salt. Stir until combined.
- Return chicken to the pot and add apricots, prunes and chicken broth.
- Bring to boil and then reduce heat to medium low and cover. Simmer until done (about 40 minutes).
Serve with couscous and enjoy!
