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CHICKEN WITH APRICOTS, LEMON AND SAFFRON
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INGREDIENTS
6 large bone-in, skin-on chicken thighs, fat trimmed
Salt and pepper
1/8 tsp crumbled saffron threads
2 Tbs lemon juice
1 large onion, diced (about 11/2 cups)
1/2 cup tomato puree
Pinch of cayenne
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp green cardamom pods
1 cup white wine
170g dried apricots (about 1 cup)
2 small lemons, thinly sliced (do not peel)
Cilantro leaves, for garnish
Mint leaves, for garnish
2 Tbs toasted pine nuts, for garnish (optional)
METHOD
1. Season chicken generously on both sides with salt and pepper. If time permits, do this an hour before cooking or up to 24 hours in advance. Keep refrigerated but remove from fridge an hour before cooking.
2. In a large skillet over medium heat, place chicken pieces skin-side down in one layer. Let chicken cook slowly to brown well on one side, for about 15 to 20 minutes.
3. When skin is crisp and lifts easily from the pan, it is ready.
4. Flip and cook two minutes more.
5. Meanwhile, make saffron water. In a small cup, combine saffron with lemon juice and 1/4 cup water. Set aside to steep.
6. Heat oven to 175 deg C. Transfer chicken, skin-side up, to a baking dish. Pour off some fat from the skillet, reserving about 2 Tbs.
7. Add onions, salt lightly and cook, stirring, until softened and beginning to brown, for about 10 minutes.
8. Add saffron water and threads, tomato puree, cayenne, coriander, fennel, cardamom and wine to onions, and bring to a simmer.
9. Pour onion mixture over chicken. Tuck apricots and lemon slices among the chicken pieces. Cover tightly and bake for an hour.
10. Remove cover and bake until lightly browned for about 10 minutes.
This recipe can be prepared to this point up to two days ahead. When ready to serve, reheat in a 175-deg C oven, in a covered pot, for 30 to 45 minutes.
To serve, garnish with cilantro and mint leaves. Sprinkle with pine nuts and serve hot.
Serves four to six.