Persian Chicken

Step 1

Place all the spices into a blender or coffee grinder and blitz to a fine powder.

Step 2

Next add some coconut oil or ghee to a saucepan and cook the onions on a medium heat until softened and slightly coloured. Add the garlic and cook for 30 seconds.

Step 3

Then add the chicken pieces to the pan and stir to seal.

Step 4

Add in 2 generous tsp of the fragrant spice mix and stir to combine. If the onions & spices are starting to burn or catch on the bottom of the pan, simply add a splash of water.

Step 5

Pour in the chicken stock which will bubble and begin to reduce. Next add the dried apricots and prunes, bring up to a gentle boil and then a simmer. Place the lid onto the saucepan and cook gently for 10 minutes.

Step 6

After 10 minutes remove a piece of the chicken, cutting it in half to check it is cooked through, then return it to the pan. Take the pan off the heat and move the chicken pieces to one side and the prunes and apricots to the other. With a hand blender, blitz the apricots and prunes (avoiding the chicken) to make a quick sauce. Stir everything together and serve hot. Scatter with torn coriander leaves, toasted flaked almonds & pomegranate seeds if desired.