Modern Apricot Chicken Casserole

Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground turmeric
• 1 Turk's free range chicken cut into 8 pieces
• 2 tablespoons olive oil
• 1 whole onion, finely sliced
• 3 cloves garlic, finely chopped
• 1 green chilli, deseeded and finely chopped
• 1 tablespoon tomato paste
• 200 ml white wine
• 1/2 - 3/4 cup dried Otago apricots
• 1 lemon, finely grated zest and juice
• 2 sprigs fresh thyme
• 2 cups chicken stock
• 1 small bunch of flat leafed parsley

Directions

1. Mix together the cumin, coriander and turmeric. Place the chicken pieces in a bowl, season with salt and freshly ground black pepper and rub in the spice mixture.
2. Heat the oil in a large heavy-based frying pan over medium heat and brown the chicken on both sides. Transfer to a plate. Lower the heat and add the onion and cook until the onion is soft, about 5 minutes. Add the garlic and chilli and cook for a further 1 minute. Stir in the tomato paste.
3. Add the white wine and dried apricots and bring to a simmer. Stir in the lemon zest, juice and thyme and return chicken to the pan. Pour in the chicken stock, cover and cook for 25-30 minutes until the chicken is tender and cooked through. If the sauce is too thin, remove the lid halfway through cooking.
4. Place the chicken and sauce in a warmed serving bowl and top with cooked Israeli couscous. Scatter over some chopped flat leaf parsley (or roughly chopped fresh thyme leaves) and finely grated lemon zest.