8 chicken thighs
250g ready-to-eat dried apricots
1 x 400g tin plum tomatoes, sieved to discard the seeds
2 tbsp Osem brand onion soup mix
200-250ml boiling water
1 onion, finely chopped
1 tbsp ginger, peeled and grated
1-2 red chillies, deseeded and finely chopped
1 cinnamon stick
2 tbsp olive oil
2 tbsp acacia honey
Sea salt and freshly ground black pepper
A small bunch of coriander
Cooked quinoa, as much as you like
Preheat the oven to 200°C/400°F/ Gas 6 (180°C fan-assisted).
Rinse off the chicken under cold water and remove any stray feathers.
Place a large non-stick frying pan on the stove, together with a splash of olive oil. When the pan is hot, place the chicken in the pan and seal for approximately two minutes on each side until golden, then remove from the heat.
When the chicken has cooled down, season with a little sea salt, black pepper, paprika and garlic granules.
Place your casserole dish over the stove, gently heat the olive oil and sauté the finely chopped onion until translucent.
Turn the heat down and add the chillies and grated ginger cook for a further two minutes.
Add the apricots together with the cinnamon stick and continue to cook again for a further two minutes.
Dissolve the onion soup mix in 200ml boiling water, then pour into the casserole dish. You may need an extra 50ml, once the chicken has been added, to ensure there is enough liquid to cover the base of the casserole dish and submerge the apricots.
Add the seasoned chicken thighs and carefully baste over the juices. Sieve the canned plum tomatoes, discarding the seeds, into a small mixing bowl.
Add the honey, combine together then pour over the chicken.
Bring the liquid to the boil, then reduce to medium/low heat. Cover with a lid and place in the pre-heated over and cook gently for 1.5-2 hours, checking every 30 minutes.
Garnish with fresh coriander and serve with plain cooked quinoa.
Recipe from My Relationship With Food by Lisa Roukin, £16.99