Slow cooked food is the best comfort food on cold evenings. This darling takes several hours until being ready, but even if it needs to be planned ahead it is very simple effort. Basically you just throw everything in the pot and forget it there on low heat. No biggie!
PS! No milk products nor wheat are used in this dish.
The inspiration was taken from two recipes, but I mainly used the one from BBC Good Food found here.
- 2 tbsp olive oil
- 8 skinless boneless chicken thighs (I used different pieces - thighs, legs, breast)
- 5 garlic cloves, sliced
- 1 tbsp ground cumin
- 1 tbsp ground coriander seeds
- 1 tbsp sweet paprika
- 2 large onions, finely sliced
- 400g can chopped tomato
- 1 cinnamon stick
- some chili
- 200g whole dried apricots (soak them a bit in the water)
- handful mint leaves, to serve (optional)
Remove the skin from the chicken if you want a lighter meal, but nevertheless put some on the bottom of the pot to avoid burning the meat. Add some olive oil if you wish, but it is optional. Next, the chicken thighs should be set skin upside and top with spices and salt, part of the onions, apricots and garlic pieces. Pour a bit of chopped tomato on top. Then make the next layer, same way and continue until all ingredients are used (I put the breast pieces that were cut into large chunks on top). If you want you can pour the water you soaked the apricots also. Some similar recipes suggest one should add bouillon cube or chicken stock, but I have found that unnecessary, because I am in principle against using bouillon cubes and making extra chicken stock is just too much trouble considering that this dish has plenty of flavour without that. Cover, bring to boil and reduce the heat to very low (but so that you can hear the boiling continuing). Let them cook for 5 hours, but this time can be extended to 6-7 hours also, it will only make this dish better.