This is delicious served with couscous.
Preparation: 30 minutes
Cooking: 90 minutes to 2hrs
8 chicken thighs
2 tbsp olive oil
1 onion, finely chopped
1 tbsp ginger, peeled and grated
1-2 (depending on preference) red chillies, deseeded and finely chopped
1 cinnamon stick
250g ready-to-eat dried apricots
2 tbsp honey
2 tbsp Osem onion soup mix
200-250ml boiling water
Sea salt and freshly ground black pepper
For the garnish:
Small bunch of coriander
Preheat the oven to 200°C (180° fan assisted).
Rinse the chicken in cold water.
Heat a splash of olive oil in a large non-stick frying pan. When it is hot, add the chicken and seal for approximately 2 minutes on each side. Remove from the heat.
When the chicken has cooled, season with a little salt, black pepper, paprika and garlic granules.
Gently heat the olive oil in a casserole and saute the onion until translucent.
Reduce the heat, add the chillies and ginger and cook for 2 minutes.
Add the apricots and the cinnamon stick, and continue to cook for a further 2 minutes.
Dissolve the soup mix in 200ml water, and pour into the casserole.You may need the extra 50ml, once the chicken has been added, to ensure there is enough liquid to cover the base of the casserole dish and submerge the apricots.
Add the seasoned chicken thighs, and carefully baste over the juices.
Empty the passata into a bowl and add the honey, stir to combine then pour over the chicken.
Bring the liquid to the boil, then reduce to medium/low heat.
Cover with a lid and place in the pre-heated oven and cook gently for 90 minutes-2 hours, checking every 30 minutes that nothing has stuck to the pan and if the chicken is done.
Serve garnished with coriander.