Let her down - friend
I feel worse now - depression
7pm and the bra is off - comfort
Chicken tagine with apricots recipe from noniejoany
Ingredients2 tbsp olive oil
4 chicken thighs
1 onion, chopped
2 tsp cinnamon
2 tbsp honey
150g (5oz) ready-to-eat apricots
75g (3oz) blanched almonds
250ml (9 fl oz) hot chicken stock
Salt and freshly ground black pepper
Freshly chopped flat-leafed parsley to garnish
Handy HintBe careful not to let it burn as I did once by having too high a heat and perhaps not enough liquid. Of course it is quite syrupy with the honey & apricots.
Method1. Heat 1 tbsp oil in a large flameproof casserole. Add the chicken and fry for 5 minutes or until brown. Remove from casserole, set aside and keep warm.
2. Add the onion to the pan with the remaining olive oil and gently fry for 10 minutes until softened. Use more oil if necessary.
3. Return the chicken to the pan with the cinnamon, honey, apricots, almonds and stock. Season well, stir once, then cover and bring to the boil.
4. Simmer for 45 mins or until the chicken is falling off the bone.
Garnish with parsley and serve with couscous.