Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 7.65 dollar
Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 24 dried apricots
- 1 bunch coriander
- 1tablespoons ginger, grated
- 1 red onion, chopped
- 1 sweet potato, chopped
- 2 Lebanese bread (to serve)
- 350grams turnip, peeled and chopped
- 1/2teaspoons ground cinnamon
- 2teaspoons ground cumin
- 1teaspoons ground turmeric
- 1tablespoons lemon juice
- 1 1/2 cup chicken stock
- 2 cup Greek-style yoghurt (to serve)
- 16 green sicilian olives
- 1/4 cup olive oil
- 2 garlic cloves, crushed
- 1 cup flaked natural almonds (to serve)
- 1kilograms chicken thigh fillets, halved
Method
Step 1 of 4
Place 1 tbs oil, onion, garlic, ginger, 1/2 of the coriander, lemon juice and spices in a food processor and process until a rough paste forms.
Step 2 of 4
Heat remaining oil in a frying pan or pressure cooker. Sear chicken in batches until browned. Transfer to a plate. Add paste to same pan and cook for 2 minutes or until fragrant. Add stock, vegetables, apricots (reserving 8) and olives and bring to a simmer.
Step 3 of 4
Return chicken to pressure cooker. Replace lid and lock it. Cook on high for 15 minutes.
Step 4 of 4
Release pressure and remove lid. Add reserved apricots and simmer for 10 minutes or until sauce is thickened. Top with yoghurt and almonds and serve with Lebanese bread.
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