Moroccan chicken

Ingredients for 2 servings:

• 1 chicken approx. 1 kg, cut into pieces or 4 – 5 chicken thighs
• olive oil
• 1 can tomatoes, chopped, approx. 400 g
• 1 bunch of parsley
• 2 large onions, red, cut into strips
• 5 garlic cloves, coarsely chopped
• 100 g apricot(s), dried
• 1 cinnamon stick(s)
• 1 tsp coriander seeds
• 1 tsp cumin
• 1 tsp salt, coarse
• 1 tsp peppercorns
• 1 tsp turmeric
• 1 tsp chili, more to taste

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Put the spices in a mortar and grind them together. Wash the chicken pieces thoroughly, remove any remaining quills with tweezers, dry them, and rub them with half of the spices. Heat the olive oil, preferably in a roasting pan, and sear the chicken on both sides. This takes about 3 minutes on each side. Reduce the heat to low and add the onions and garlic and sauté for about 5-7 minutes. The garlic must not get browned, otherwise it will become bitter. Place the tomatoes on the chicken and sprinkle with the remaining spices. When it starts to simmer, stir gently and scatter the apricots on top. Cover and braise in a preheated oven at 175°C for about 50 minutes. Sprinkle with the chopped parsley before serving. Serve with bread or baguette.