One pan Sicilian Ottoman Chicken with Apricots and Almonds

Why you will like this recipe.

This easy, mid week, time saving recipe with the wonderful spice flavours shows the influence of ancient Ottoman Turkey on Sicilian cooking with the spices, apricots and almonds. A lovely recipe.

The recipe spice pouch contains: Cumin, Allspice, Parsley, Thyme, Oregano, Rosemary, Onion, Garlic, Coriander, Paprika, Sumac, Minimal Chilli Flakes.

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 65g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.30 for a meal.

• 65g Pouch - $7.60   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

1 x 500g - 600g Chicken thighs - boned

1 x Medium red onion, cut half moons

2 x Tablespoons tomato paste

1 x Tin Italian diced tomatoes

1 x Cup white wine or chicken stock - best home made style.

1 x Cup dried apricots - diced

1 x Teaspoon soy sauce

1/2 x Cup chopped toasted almonds

1 x Cup flat leaf parsley - chopped

2 x Tablespoons lemon juice

Salt and pepper to your taste and diet

4 x Teaspoons from your Sicilian Chicken Spice Pouch. Contains: Cumin, Allspice, Parsley, Thyme, Oregano, Rosemary, Onion, Garlic, Coriander, Paprika, Sumac, Minimal Chili Flakes.

Method

Firstly, pat the chicken dry and in a medium hot pan with a little olive oil, season the chicken with salt and pepper to your taste then brown the chicken on all sides and set aside.

Then, in the same pan add olive oil and fry down the onions until soft and caramelised. About 10 minutes

Next add the tomato paste to the bottom of the pan for around 3 minutes to remove the bitterness then stir into the onions.

Next add the white wine or chicken stock to deglaze the pan, stir well then add the 4 x teaspoons of the spices, tomatoes, soy sauce, almonds and apricots, stirring to bring everything together. add the lemon juice and taste the sauce, add a little more salt and pepper, if needed,

Then add the parsley and return the chicken to the pan with the sauce. Cover the pan and cover with the sauce. Cook for around 15 - 20 minutes until chicken is firm. Serve with your preferred pasta.