Middle Eastern Apricot Chicken | SPC

Ingredients

• 5 saffron threads
• 2 cups chicken stock
• 1 tbsp extra virgin olive oil
• 6 chicken cutlets, skin removed (thigh, bone in)
• 1 onion, thinly sliced
• 2 cloves garlic, roughly chopped
• 1 tsp coriander seeds, crushed
• 1 tsp ground ginger
• ½ tsp ground cumin
• 2 wedges of preserved lemon, flesh removed and skin finely chopped
• 350g apricot halves, drained from juice
• A few sprigs of parsley, to garnish
• Salt & pepper
• 40g pistachio nuts, toasted and roughly chopped
• Couscous, to serve