A yummy combination of sweet and savoury. I make this with boneless chicken thighs, but it would be equally delicious with bone-in chicken legs and thighs. Just brown the skin a bit longer. I serve this with a brown rice/wild rice pilaf and a simple spinach salad.
500g boneless skinless chicken thighs
3/4 teaspoon dried chilli flakes
3/4 teaspoon ground cumin
1 teaspoon ground fennel seeds
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 tablespoons olive oil
300ml chicken stock
100ml white wine
80g sliced dried apricots
25g dried currants
2 tablespoons tamarind paste
2 tablespoons lemon juice
2 teaspoons chopped fresh thyme leaves
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Pat the chicken thighs with kitchen paper to dry. In a mixing bowl combine the chilli flakes, cumin, fennel and half the salt and pepper then mix well. Rub spice mixture into chicken thighs and marinate for at least 3 hours.
In a saucepan over a medium heat warm the oil then add the chicken thighs and brown on both sides, about 5 minutes each.
Remove thighs from pan and add stock, wine, apricots, currants, tamarind, lemon juice, thyme, the remaining salt and pepper. Cook and stir until heated through then add the thighs back in. Thighs should fit snugly in pan and liquid should fill at least 1/2 way up thighs. Cover and simmer for about 15 minutes until the chicken is lo longer pink in the centre. Remove from the pan and serve together with the sauce.