1 kilo chicken
6-7 tablespoon(s) olive oil
1 onion
1 teaspoon(s) turmeric
1 teaspoon(s) cumin
teaspoon(s) cinnamon
1 teaspoon(s) coriander, seeds
2 clove of garlic
peels, of 2 lemons
10 g ginger
1 tablespoon(s) granulated sugar
1 tablespoon(s) saffron
100 g apricots, dried
50 g olives, rounds
200 g water
400 g canned tomatoes
1 tablespoon(s) chicken stock pot


1.Place a pot over high heat and add 2-3 tablespoons olive oil.
2.Cut the chicken into 10 portions and add them to the pot, skin-side down, until they are golden brown.
3.Coarsely chop the onion and add it to the pot.
4.In a blender add the turmeric, the cumin, the cinnamon, the coriander, the garlic, the lemon peels, the ginger cut into pieces, 3-4 tablespoons olive oil, and beat very well until they become a paste.
5.Add the paste to the pot, and mix.
6.Add the sugar, the saffron, the apricots cut into thin slices, the olives, the water, the canned tomatoes, the chicken stock, and mix.
7.Cover with the lid and simmer over low heat for 30-40 minutes.
8.Serve with the basmati rice, the yogurt, lemon slices, fresh coriander, the saffron, and olive oil.

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