Ingredients:
8 skinless chicken thighs
150 g dried apricots, chopped
225 g onions, chopped
225 g mushrooms, sliced
725 ml chicken stock or 725 ml vegetable stock
1 pinch saffron
1 pinch ground ginger
1 pinch cumin
salt and pepper
Directions:
Place all the ingredients in a large, heavy based saucepan or casserole and bring to the boil.
Cover, lower the heat right down and simmer for 45 minutes, stirring occasionally.
When cooked, remove the lid and simmer uncovered until most of the liquid has gone and you have a thick stew.
Adjust the seasoning to taste and serve.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.