• Servings

  6

• Prepration Time

  10 mins

• Cook Time

  1 hr

INGREDIENTS

• 2 tbsp olive oil
• 1 large brown onion halved and sliced
• 2 cloves garlic sliced
• 2 carrots sliced
• 1 tsp cinnamon
• 1 tsp fennel seeds
• 1 tsp dill seeds
• 1 tsp fenugreek
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp tumeric
• 12 chicken drumsticks
• 1 liter chicken stock
• 1 tbsp preserved lemon finely diced
• 1 kg apricots halved and stoned removed
• salt and pepper to taste

METHOD

• Preheat oven to 160°C
• Heat oil in a large heavy based oven safe pot which has a firm fitting lid over a medium heat and sauté the onion and garlic for 2 minutes then add carrots and celery followed by all the spices, stirring well with a wooden spoon.
• Now add the drumsticks and sear all over, turning with metal tongs.
• Pour in the stock, followed by the preserved lemon.
• Carefully drop in ½ the apricots and place the lid on and transfer to the preheated oven and cook for a further 30 minutes.
• Check for seasoning and add the remaining apricots and cook for a further 10 minutes or until chicken is tender.
• Serve with cous cous and Greek yoghurt.