Recipe by Annabel Langbein
Ingredients
- 18 chicken drumsticks, or 14-16 chicken pieces
- 1 tbsp morrocan spice rub
- 2 tbsp olive oil
- salt and ground black pepper
- 2 onions, thinly sliced
- 2 cloves garlic, chopped
- 2 chillies, minced
- 1 tsp eac ground cumin, coriander, ginger
- 4 cardamom pods, crushed
- 400g can pulped tomatoes
- 2 cups water
- 1 cup dried apricots
- 1/2 cup fruit chutney, eg peach or mango
Method
- Sprinkle chicken with Moroccan rub and massage in to coat. Heat oil in a large heavy ovenproof pan or pot. Brown chicken pieces well all over in batches. Put to one side.
- Add onions, garlic, and all spices to pan and cook gently for 5-6 minutes. Mix in tomatoes, water, optional saffron and apricots, and simmer for 15 minutes. Add chicken back into pan and bake covered at 180 degrees for 1 hour. Add chutney and season to taste.
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