Name: Moroccan chickpea with saffron, apricots and olives
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 onions, peeled and sliced; 4 whole chicken legs, cut to separate drumsticks and thighs; 1 cup dried apricots; 2 tablespoon olive oil; good pinch saffron threads (available from supermarkets); 1 teaspoon each ground paprika, ginger and coriander; 1 cup chicken stock; salt and freshly ground black pepper; 1 cup black olives; 1/4 cup chopped fresh parsley or coriander

Ingredients

2 onions, peeled and sliced

4 whole chicken legs, cut to separate drumsticks and thighs

1 cup dried apricots

2 tablespoon olive oil

good pinch saffron threads (available from supermarkets)

1 teaspoon each ground paprika, ginger and coriander

1 cup chicken stock

salt and freshly ground black pepper

1 cup black olives

1/4 cup chopped fresh parsley or coriander

Method

1.Place onions in the base of a tagine or casserole dish. Arrange chicken portions on the bed of onions and scatter with apricots. Drizzle with olive oil and dust with spices. Pour over stock or water and season with salt and pepper.

2.Half cover the pan and bring the liquid to the boil, then turn down the heat to simmer for 1 hour, turning the chicken pieces once or twice until the chicken tests cooked and the liquid is much reduced. Alternatively, cook in an oven heated to 180C.

3.Add olives and parsley or coriander to the sauce. Cook for 5 more minutes. Skim excess fat from the surface before serving.

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Ingredients

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