Chicken with apricots and cumin


  • 2 tablespoons sunflower oil
  • 8 chicken thighs, about 500 g in total
  • 1 onion, sliced
  • 2 cloves garlic, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 300 ml chicken stock
  • 3 carrots, halved crosswise, then each half cut into 6–8 thick fingers
  • 1 bulb of fennel, halved lengthwise, then cut crosswise into slices
  • 300 g ripe but firm apricots, pitted and quartered
  • salt and pepper
  • chopped fennel leaves from the bulb, or herb fennel, to serve


  1. Heat the oil in a large flameproof casserole dish and fry the chicken thighs for 5–10 minutes, turning occasionally, until golden brown all over.
  2. Remove from the pan.
  3. Add the onion and garlic to the casserole dish and fry for 5 minutes, or until soft and golden.
  4. Stir in all the spices and fry for 1 minute, then add the stock.
  5. Return the chicken to the casserole dish together with the carrots and fennel.
  6. Bring to the boil.
  7. Stir well, then cover and simmer gently for 30 minutes, or until the chicken is tender.
  8. Remove the lid.
  9. If there is too much liquid, boil to reduce it slightly.
  10. Add the apricots to the casserole dish and stir gently to mix.
  11. Simmer over a low heat for a further 5 minutes.
  12. Season to taste with salt and pepper.
  13. Sprinkle with the fennel leaves and serve with rice or potatoes.

Serves 4
Preparation: 15 minutes
Cooking: about 50 minutes

Source: Fresh fruit and desserts
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