Serving for 4 Persons
Ingredients
1/4 teaspoon of saffron threads
2 cups of chicken stock
2 tablespoon of of olive oil
21b (lkg) of chicken portions
1 onion, chopped
2 cloves of garlic, crushed
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of paprika
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 cup of dried apricots
Fresh coriander or parsley to garnish
Method
1. Preheat the oven to 350°F (180°C).
2. Put the saffron threads and stock into a pan and bring to the boil. Turn off the heat and leave aside while the saffron infuses into the stock.
3. Heat the oil in a large frying pan over a high heat. Add the chicken pieces in batches and cook until they are golden brown all over. Place the chicken pieces into a large casserole dish.
4. Add the onion and garlic to the frying pan and cook over a medium heat for 3 to 4 minutes, or until golden in color
5. Add the coriander, cumin, paprika, ginger and cinnamon and cook for a further minute, stirring continuously. Add the saffroninfused stock and bring to the boil.
6. Pour the onion and stock mixture over the chicken portions in the casserole dish, and stir in the dried apricots. Cover and put in the oven to bake for about an hour, or until the chicken is cooked through completely.
7. Garnish with coriander or parsley to serve.
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