Braised chicken with apricots from the Roman pot

Ingredients for 4 servings:

• 1 ½ kg chicken thighs and chicken breast
• 6 m.-sized onion(s)
• 4 cloves garlic
• 6 m.-large tomato(s)
• 1 large bell pepper(s)
• 200 g apricot(s), dried
• e.g. salt and pepper
• e.g. cayenne pepper
• 4 tbsp olive oil
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 5 minutes

low-carb

Rinse the Roman pot with cold water about an hour before cooking to allow the clay pores to absorb moisture. Meanwhile, rinse the chicken pieces under cold water and pat dry. If using a whole chicken, cut it into 8 pieces. Peel the onions and cut them into eighths. Cut the tomatoes into eighths in the same way. Wash and trim the peppers and cut them into bite-sized pieces. Cut the dried apricots into small pieces. Roughly chop the garlic. Drain the water from the Roman pot, leaving the inside to dry. Mix all the chopped vegetables, apricots, and garlic together and place them in the soaked Roman pot. Season generously with salt, freshly ground pepper, and cayenne pepper. Place the chicken pieces on top of the vegetables and season them with salt, pepper, and cayenne pepper. Drizzle everything with 4-6 tablespoons of olive oil. Close the Roman pot and place it in a cold oven. This is important, as otherwise the clay may crack. Set the oven temperature to 225°C (top/bottom heat) and simmer in a covered pan for about 80 minutes. Then remove the lid and continue simmering with the lid open for a maximum of 15 minutes. Be careful not to burn the chicken pieces; reduce the cooking time if necessary. Sprinkle with chopped parsley before serving. This is a low-carb dish. If you like, you can serve it with baguette or rice.