Step 1Fry the chicken thighs in oil until golden brown.
Step 2Add the diced onions, garlic and all the spices.
Step 3Add the tomato sauce and chopped apricots.
Step 4Simmer for 30 minutes.
Step 5Add the chopped coriander.
Step 6Season with a little salt and serve with some cous cous.
- 80 g Country Range Cous cous and Roast Vegetable
- 10 ml Country Range Vegetable Oil
- 100 g Country Range Tomato and Basil Sauce
- ½ tsp Country Range Whole Cumin
- ½ tsp Country Range Crushed Chillies
- ½ tsp Country Range Whole Coriander
- 1 Country Range Cinnamon Stick
- 30 g Country Range Dried Apricots, sliced
- 1 tsp Country Range Garlic Purée
- 4 boned chicken thighs
- 1 tbsp fresh coriander, chopped
- 1 onion, diced
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