Chicken with dried fruit

Ingredients for 4 servings:

• 150 g apricot(s), dried
• ⅛ liter port or red wine
• 4 chicken legs
• salt and pepper
• 8 garlic cloves
• 1 m.-sized onion(s)
• 2 bell peppers, red
• 4 tbsp olive oil
• 1 tsp chili powder
• 1 tsp coriander, ground
• ½ tsp cinnamon
• 300 ml chicken broth
• 0.1 g saffron
• ½ bunch parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Halve the apricots, pour the wine over them and let them steep for about 2 hours. Rinse the legs in cold water, pat dry (if you prefer, you can remove the skin), then split the thighs at the joint. Rub the chicken pieces with salt and pepper. Peel the garlic and cut into thin slices. Peel the onion and cut into eighths. Wash the peppers, deseed them, and dice them. Heat the wok or other suitable pot and heat the oil in it. Fry the prepared chicken pieces until crispy all over and remove (best with a ladle and let them drain on kitchen paper). Fry the onions, garlic, and peppers in the remaining fat. Mix all the spices and add to the vegetables. Sauté briefly, then add the chicken stock to deglaze. Dissolve the saffron in a little warm water and add it too. Then add the chicken pieces and the pickled apricots with the wine and let everything simmer, covered, over low heat for about 20 minutes. Finally, season to taste and sprinkle with chopped parsley. I serve it with a green salad and fresh baguette.