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Recipe: Chicken thighs with apricots and figs

Serves 4-6 as a main course.

Prep:

Cook:

Serves:

    I first cooked this during one of my courses. I was with a lovely group in a farmhouse in Tuscany and we improvised for a session. We used chicken pieces on the bone, which worked beautifully. Chicken thighs are tasty and juicy and a great alternative to chicken breast, which can be dry. For chicken on the bone, follow the same recipe as below, but add 15-20 minutes to the cooking time.

    Time: 45 minutes.
    Serves 4-6 as a main course.

    Ingredients

    ● 4-5 tbsp of extra-virgin olive oil
    ● 1 finely sliced onion
    ● 2 garlic cloves, crushed
    ● ½ tsp grated fresh or ground ginger
    ● ¼ tsp turmeric
    ● 6-8 boneless and skinless chicken thighs
    ● 8 dried figs
    ● 8 dried apricots
    ● 100 ml Marsala wine/sweet dessert wine
    ● 200 ml hot water
    ● 2 tbsp flaked almonds (optional)
    ● 1 tbsp freshly chopped parsley

    Method

    ● Remove any excess fat from the chicken thighs, rinse and pat dry.
    ● Warm the oil in a large non-stick frying pan. Add the onion and cook over a low heat for 5 minutes. Add the garlic, ginger, turmeric, half the apricots and figs and season. Stir well, add the chicken thighs and leave to golden at medium-high heat for a couple of minutes on both sides.
    ● TIP: For best results, use a non-stick frying pan. The chicken won't stick and tear and you will need less oil for cooking.
    ● Once the chicken thighs have turned golden, add a little more salt and pepper and the hot water. Reduce the heat to medium-low, cover with a lid and cook for 12-15 minutes, turning occasionally.
    ● Remove the lid, add the Marsala wine and the remaining apricots and figs. Stir and cook uncovered for another 10-15 minutes on medium-low heat.
    ● Transfer to a warmed platter and sprinkle with almond flakes and parsley.
    ● Serve hot with rice or couscous.

    Method
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