JEWISH FRENCH/MOROCCAN CHICKEN

Jewish French/Moroccan Chicken image

Provided by Scott Hannigan

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 14

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4 boneless skinless chicken thighs
2 onions, chopped
2 tablespoons olive oil
6 dried apricots
6 pitted prunes
1 -2 tablespoon raisins or 1 -2 tablespoon sultana
1/2 teaspoon salt
1 teaspoon turmeric
2 teaspoons ground black pepper
1 tablespoon honey
2 teaspoons cinnamon
1/2 lemon, juice of
2 cups chicken stock
1 -2 tablespoon flour or 1 -2 tablespoon cornflour

Steps:

Brown chicken in the olive oil. Remove chicken from pan.
In the same pan saute the onion, black pepper and turmeric adding a little more oil if necessary.
Replace the chicken.
Add the apricots, prunes, raisins, honey, lemon juice, stock, cinnamon and salt.
Cover and simmer slowly for at least an hour.
In a cup combine the flour gradually with cold water to make about 1/2 a cup of runny paste (it is important the water is cold to prevent it going lumpy).
Add the paste to the stew, stirring gently.
Replace the lid and leave to simmer for about 10 minutes for the gravy to thicken.
During this time check the thickness of the gravy. If it is too thin you can easily make up some more paste or if it is too thick just add some hot water.