Braised chicken thighs with curry and apricots

Ingredients for 2 servings:

• 4 onions
• 100 g apricot(s), dried
• 2 chicken legs
• Salt
• Pepper, white from the mill
• 2 tbsp oil (sunflower oil)
• 1 tbsp curry powder
• 1 small chili pepper(s), dried
• ¼ liter instant chicken broth
• 4 sprigs of coriander
• 150 g crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onions and dice very finely. Halve the apricots. Loosen the skin from the upper, wide thighs with a sharp knife and pull it back towards the lower leg with a firm tug. Cut around the knuckle. Then cut the thighs in half at the joint. Rinse the chicken pieces with cold water, pat dry with kitchen paper, and rub with salt and pepper. Heat the oil in a high-sided pan. Add the chicken pieces and fry, turning occasionally, for about 3 minutes until golden brown. Add the curry powder and fry briefly, stirring occasionally. Add the onions and apricots and fry briefly. Crumble in the chili pepper, pour in the stock, bring to a boil, and simmer the chicken pieces covered over low heat for about 25 minutes. Meanwhile, rinse the coriander with cold water and pat dry. Pluck the leaves from the stems and finely chop. Remove the pan from the heat. Remove the chicken pieces and place them in a well-warmed bowl. Stir the crème fraîche into the braising liquid. Then season the sauce again to taste, pour it over the chicken pieces, and serve sprinkled with coriander. Indian basmati rice is the best accompaniment, as its sweet, nutty aroma complements the curry flavor wonderfully. Variation: A turkey thigh (about 700g) can be prepared in the same way. Keep in mind that the braising time will increase to about 50 minutes. If you can’t find fresh coriander, you can also use chopped peppermint or lemon balm instead.