A warm chicken stew with dried apricots, chickpeas, cumin, and a gently sweet tomato broth.
350 gChicken thighs
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1 cupChickpeas
120 gOnion
10 gGarlic
10 gGinger
250 gDiced tomatoes
1.25 cupsChicken Broth
60 gDried Apricots
6 gCumin
5 gPaprika
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Brown Chicken thighs in Cooking oil with Onion, Garlic, and Ginger until the surface is browned.
Stir in Cumin and Paprika and cook for 1 minute.
Pour in Diced tomatoes and Chicken Broth and bring to a steady simmer.
Simmer for 20 minutes until the chicken thighs are cooked through.
Stir in Chickpeas and Dried Apricots, then season with Salt and Black Pepper.