Middle Eastern Apricot Chicken
Middle Eastern Apricot Chicken Ingredients - 5 saffron threads - 2 cups chicken stock - 1 tbsp extra virgin olive oil - 6 chicken cutlets, skin removed (thigh,
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Mixing bowl
- Colander
- Spoon
- Plate
- Serving platter
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
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