Moroccan apricot chicken
skinless chicken thigh
450 g, fat trimmed, cut into 3cm pieces (buy 500g)
1 medium, coarsely chopped
1 tsp, (mild)
ground all spice
1 cup(s), (250ml)
3 small, cut into 2cm pieces
400 g, halved
Apricot, canned in natural juice
400 g, drained, chopped
½ cup(s), chopped
- Preheat oven to 180°C. Heat oil in a large flameproof casserole dish over medium-high heat. Add chicken and onion and cook, stirring, for 5 minutes or until chicken has browned.
- Add cumin, paprika and allspice and cook, stirring, for 30 seconds or until fragrant. Add nectar, carrot and beans and bring to the boil. Cover and bake for 20 minutes or until chicken is cooked through.
- Stir apricots and half the coriander into casserole until heated through. Serve sprinkled with remaining coriander.