1 tsp ground cinnamon

1 tbsp ground ginger

1 tbsp ground turmeric

1 tbsp paprika

2 tsp ground black pepper

1/2 tsp cayenne pepper

1 tsp salt

2 tbsps olive oil

3 lbs chicken thighs and/or drumsticks

1/4 cup olive oil

2 onions, coarsely diced

4 cloves garlic, finely minced

1/2 cup chopped fresh cilantro

1 1/2 cups chicken broth

2x398ml tins chopped tomatoes

2 tbsps honey

1 cinnamon stick

3/4 cup dried apricot halves,

1/2 cup raisins

1/3 cup blanched, flaked almonds, toasted


Mix together the cinnamon, ginger, turmeric, paprika, pepper, cayenne and salt and 2 tbsp olive oil in a large shallow baking dish. Add chicken pieces tossing to coat. Cover and chill overnight.   

Heat 2 tbsps olive oil in a large heavy saucepan or skillet. Add chicken in batches browning on all sides, about 8-10 minutes. Add more oil as needed. Transfer chicken to a plate and reserve.

Add onion and garlic and cook, stirring often until soft and fragrant about 6-8 minutes. Add the cilantro, 1/2 cup of the chicken broth, tomatoes, cooked chicken and any juices and spice mixture accumulated on the dish. Reduce heat to low and simmer, covered for about 30 minutes.

In a separate small pot heat the remaining 1 cup of chicken broth, honey, cinnamon stick, apricots and raisins. Bring   to a boil then reduce heat and simmer until the apricots and raisins are tender. Continue simmering until liquid is reduced to a glaze.

Remove cinnamon stick from apricot mixture and discard. Add apricot mixture to chicken and cook until warmed through about 10 minutes. Stir in toasted almonds and serve over rice or couscous.

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