olive oil for frying
4 skinless chicken thighs or skinless legs salt to taste black pepper to taste ground cinnamon for sprinkling over the chicken ground cumin for sprinkling over the chicken
3 cloves pressed garlic
1 onion cut into quarters and sliced
1 tin tomatoes liquidised
1 handful pitted green olives
2 tbls tomato paste
½ cup fresh orange juice
1 cup chicken broth
½ cup pitted dried prunes
½ cup dried pitted Turkish apricots
3 bay leaf


Season the chicken pieces on both sides with the salt, pepper, cumin and cinnamon generously. Brown in olive oil in a pan. Remove chicken to an oven proof dish that has a lid. Add a little more olive oil to the pan and sauté the garlic and the onion. Add the olives, bay leaves, prunes and apricots. Mix well. Sauté for a few minutes and add the chicken stock, orange juice, tomato paste and tomatoes. Mix well bringing to the boil. Pour the mixture over the chicken and bake on 190°C for 50 minutes.

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