Gluten Free Chicken with Apricots and Cumin
INGREDIENTS
  • Cooking Time: 45-50 mins
  • Servings: 4
  • Preparation Time: 15 mins
  • 2 tablespoons oil (I used sunflower) or low fat spray
  • 8 boneless, skinless chicken thighs (about 450 g total)
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 300 ml gluten free chicken stock
  • 3 carrots, chopped
  • 4 sticks of celery, chopped
  • 1 star anise
  • 300 g ripe but firm apricots, stoned and halved, or 1 x 400g tin apricot halves in fruit juice (drained)
  • salt and pepper
DIRECTIONS
  1. Heat oil in large pan, fry chicken thighs for 5-10 mins, turning occasionally, until golden brown. Remove from pan.
  2. Add onions and garlic to pan and fry for 5 mins until soft and golden
  3. Stir in spices and fry for 1 min, add stock. Return chicken to pan. Add carrots, celery, star anise. Bring to boil, stir and cover. Simmer gently for 30 minutes until chicken is tender.
  4. Add apricots, stir to mix and simmer for another 5 mins.
  5. Season with salt and pepper to taste
RECIPE BACKSTORY
I have cooked this recipe many times over the years. It is based on the readers digest book "Fresh Fruits and Desserts". I like it because it freezes well, is mildly spicy and delicious. It is better with fresh apricots, however is just fine with tinned. If you want to make this fit in with slimming world or weight watchers, just use low fat spray and if you want to make it more fatty, leave the skin on. This recipe originally had fennel in it, however i couldn't get this and discovered celery and star anise gives a similar taste and texture and costs less.