Serves 4
Prep Time: 5 min
Cook Time: 50 min
Ingredient List
3 lbs. young chicken (spring chicken)
2 tbsp. clarified butter or ghee
1 red onion (chopped)
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. garlic (chopped)
1/2 tsp. cayenne pepper
1/2 tsp. saffron
1/4 bunch fresh cilantro (chopped)
4 fresh apricots (stoned and quartered)
2 tbsp. chopped almonds
3 tbsp. wildflower honey
2 cups chicken stock
Quarter chicken, wash, pat dry and season with salt and pepper. Melt ghee over high heat and place chicken pieces, skin side down and brown (about 3 minutes). Turn over and brown other side. Remove from pan and place aside. Lower heat to medium and add chopped onions to pan. Sauté until onions turn translucent. Add all ground spices, garlic, saffron and chopped cilantro and continue cooking for another minute making sure to mix often. Add chicken stock and stir well. Taste and adjust salt and pepper. Add chicken to pot and cover. Reduce heat to low and simmer until tender (about 35 minutes). Place apricots face up into mix and drizzle honey over the apricots. Cover and simmer for an additional 5 minutes. Sprinkle chopped almonds over chicken and serve hot over rice or couscous with raisins.
