A modern take on chicken casserole. Delicious served with Israeli couscous to soak up the savoury juices.
- 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
- 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.
- 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.
- 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.
- 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.
Turk's free range 1.35kg chicken
Turk's free range chicken drums (allow for less cooking time, about 30 minutes or until the juices run clear when pierced with a skewer), nibbles, thighs (bone in)
If the sauce is a little tart from the dried apricots, sweeten with a little runny honey.