It was a cold, rainy, and relatively depressing day today so when dinnertime came around, it was nice to be greeted with a lovely warm plate of apricot chicken and couscous. Aside from the cheesy 70s presentation, this home-cooked classic was as delicious as ever. This version, though, had a slight twist due to the addition of curry powder – something which hints at African-style dishes where meat, fruit and spices are simmered together. We used boneless chicken thighs for this, which turned out to be juicy and tender. Another one of those tasty and simple dishes to revisit this winter.
6-8 boneless and skinless chicken thigh fillets
3 teaspoons curry powder
1 scant teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
2 onions, finely sliced
1 stick of celery, chopped into 2-3cm lengths
1 teaspoon dried ground ginger
1 bay leaf
1 cassia stick (or cinnamon stick)
1 cup meat broth or water
10-12 dried apricots
1/3 cup sultanas
1 teaspoon chicken stock powder
1 tablespoon sugar
a squeeze of lemon juice
- Toss chicken with curry powder, salt and pepper, and coat well.
- Brown the chicken pieces in some olive oil, in a hot pan.
- Add the onions and celery and cook for about 5 minutes, stirring.
- Add the ginger, bay leaf and cassia stick, and stir for a few more minutes.
- Add the meat broth, dried apricots, sultanas, stock powder, and sugar, and stir in.
- Put a lid on the pan and reduce the heat to low.
- Simmer for about 40 minutes. Check from time to time. If it seems too dry, add a little more water or meat broth.
- When ready, adjust the seasoning, add a squeeze of lemon juice, and serve on a bed of couscous.
Thanks to Egg and Soldier for the cassia ‘tree’ idea.