Middle Eastern Apricot Chicken

Cook Time 1 hour

Servings 4


5 saffron threads

2 cups chicken stock

1 tbsp extra virgin olive oil

6 chicken cutlets, skin removed (thigh, bone-in)

1 onion, thinly sliced

2 cloves garlic, roughly chopped

1 tsp coriander seeds, crushed

1 tsp ground ginger

½ tsp ground cumin

2 wedges of preserved lemon, flesh removed and skin finely chopped

350g apricot halves, drained from juice

A few sprigs of parsley, to garnish

Salt & pepper

40g pistachio nuts, toasted and roughly chopped

Couscous, to serve


Place the saffron into 2 cups of hot chicken stock and steep for 5 minutes.

Heat oil in a heavy-based large sauté pan over medium-high heat and add the chicken pieces. Seal on all sides and season with salt and pepper. Remove and place on a plate.

Add the onion and garlic and cook for 2-3 minutes until softened and slightly caramelised. Stir in the spices and preserved lemon, then return the chicken and pour over the saffron stock. Once boiling, turn the heat down to low, add the apricots and cover with the lid. Simmer for 40 minutes or until the chicken is tender.

Garnish with pistachios and parsley and serve with couscous.


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