Moroccan inspired chicken with apricots

4-6 chicken legs (drumsticks and thighs)
Olive oil
2 onions, finely diced
2-3 cloves garlic, finely chopped
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon paprika
1 cinnamon stick (or 1/2 tsp cinnamon)
1 cup apricots, sliced in half
1/2-3/4 cup raisins
1 cup lentils, rinsed
3 cups chicken stock

1) In a pot large enough to hold all the ingredients, heat 1 tablespoon of oil.
) Brown the chicken parts thouroughly on both sides
) While chicken is browning, toast cumin and coriander in a small frying pan over a medium heat until heated through and aromatic
) Mash the coriander, paprika, garlic, cumin together in a pestel. If using ground cinnamon, add this as well)
) Remove the chicken to a plate, and pour off the drippings
) Add 2 tablespoons of oil to the pan
) Cook the onions until transluscent
) Add the garlic mixture, cook for 1 minute while stirring
) Add the lentils, raisins, and apricots and stir until coated
) Add the chicken stock, bring to a simmer
) Add the chicken on tip, with the skin side up, and simmer for 45 minutes or more until the chicken is done to your taste
) add more chicken broth or water if necessary

Serve over rice or couscous
)

Comments

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