This is a very versatile recipe – you can add more or less of practically everything and include other ingredients such as preserved lemon, olives or cubes of butternut pumpkin. It taste even better the next day.
500g chicken thigh fillets
1 cinnamon stick
12 pitted dates (I’ve used figs as well)
large can of apricot halves in natural juice
1/2 cup blanched almonds
Handful of mixed herbs such as parsley, mint or coriander
Salt, cracked pepper
1 large onion, roughly chopped
4 small red chillies, finely chopped
2 tbsp olive oil
2 cloves garlic, chopped
2 tspn sweet paprika
4 tspn cumin powder
3 bay leaves
1/2 cup chicken stock
Clean and dry the chicken thighs, then cut into pieces and season with salt and pepper.
In a large frypan or cast-iron saucepan over a medium heat, saute the onion and chillies in oil.
After several minutes, turn up the gas and add the chicken pieces and garlic to sear the chicken. Next add all of the remaining spices, dates, apricots and their juice and bring to the boil.
Add a touch more salt and pepper and pour in the stock.
When the liquid hits the boil again, turn down the heat, cover and simmer uncovered until sauce thickens – about 30 –45 mins
Throw in the chopped herbs and almonds and serve with rice or even better fluffy couscous.