Moroccan Chicken Stew with Saffron and Apricot

Posted on May 6th, 2011 by admin.
Categories: Uncategorized.

2 Tbs coconut oil

1 onion chopped

3 garlic cloves crushed

1 pinch of saffron threads

1 tbsp turmeric

2 tsp ground cumin

2 tsp ground coriander

2 tsp paprika

1 tsp black pepper

1/2 tsp cayenne

2 Chicken Thighs

Juice of 1 lemon

32 oz chicken stock

1 cup dried apricots

1 can chickpeas drained

Melt oil in pan over medium heat

Add onion and garlic and cook until onions are soft

Add chicken and stock to the pan.  Bring to a boil, reduce to a simmer and cover and cook for 30 minutes.  Add in all spices, and cook for another 10 min.  Then add in  lemon, apricots and chickpeas.  Continue cooking until chicken falls off the bone.

Serve over rice.