Moroccan Chicken

Serves: 4

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Total Time: 55

Prep Time: 25

Cook Time: 30

• 6  garlic cloves
• 1 tablespoon(s) each salt and ground black peppercorns
• 1 tablespoon(s) ground ginger
• 2.5 ml ground cumin
• 2.5 ml paprika
• 4  skinless chicken breast fillets
• 150 ml fresh orange juice
• Pared rind of 1 orange
• 150 gram(s) ready-to-eat apricots
• 1.25 ml saffron threads
• 150 ml sherry
• 3 tablespoon(s) sherry vinegar
• 1  onion
• 2 tablespoon(s) vegetable oil
• 3 tablespoon(s) plain flour
• 300 ml chicken stock
• Flat-leafed parsley to garnish

Method

1. Crush the garlic and place in a large bowl with the salt, ground black peppercorns, ginger, cumin and paprika. Stir well.
2. Slash the surface of the chicken breasts with a sharp knife and place in the bowl with the spices. Pour in the orange juice, add the rind and stir well to mix. Cover the bowl and refrigerate for at least 4hr, preferably overnight.
3. Place the apricots, saffron, sherry and sherry vinegar in another bowl. Cover and leave at room temperature to marinate for at least 4hr, preferably overnight.
4. Slice the onion. Heat the oil in a large, flameproof casserole. Remove the chicken from the marinade with a slotted spoon (reserving marinade), add to casserole and brown over a high heat; set aside. Adding a little more oil if necessary, cook the onion for about 5min or until beginning to soften.
5. Add the flour, stir well and cook for a further minute. Add the marinade, stock and the apricots to the pan, along with their soaking liquid. Stir well and bring to the boil. Return the chicken to the pan, then reduce heat to a simmer (see Cook's Tip). Cover the pan and continue cooking for about 25min or until the chicken is tender.
6. Serve the chicken garnished with chopped flat-leafed parsley.
7. SERVE WITH... Couscous.
8. PREPARE AHEAD Complete to end of step 5 up to one day ahead. Cool, cover and chill. TO SERVE Return to the boil. Add a little extra stock; cover and simmer very gently until heated through (about 10-12min). COOK'S TIP Instead of cooking the chicken in a casserole on the hob, you can cook it in the oven at 180°C (160°C fan) mark 4 for about 30-35min.

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