One pan Sicilian Ottoman Chicken with Apricots and Raisins

Why you will like this recipe.

This recipe with the wonderful spice flavours shows the influence of ancient Ottoman Turkey on Sicilian cooking with the spices, apricots and raisins. An easy recipe, perfect for a busy midweek that everybody will love.

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

4 x Garlic cloves, finely diced

2 x Tablespoons tomato paste

1 x Tin Italian diced tomatoes

1 x Cup chicken stock - best home made style. Avoid cardboard, over salted supermarket stocks

1/2 x Cup raisins or sultanas - loosely packed

1/2 x Cup dried apricots - finely diced

1 x Teaspoon soy sauce

1/4 x Cup chopped toasted almonds

1 x Cup flat leaf parsley - chopped

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, 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 and garlic until soft and caramelised. Take care not to burn the garlic. About 10 minutes

Next add the tomato paste to the bottom of the pan for around 3 minutes to remove the bitter taste then stir into the onions and garlic.

Next add the the chicken stock to deglaze the pan, add the tomatoes, soy sauce, almonds, raisins and apricots with 4 x teaspoons of the spices from the spice pouch, stirring to bring everything together. Taste the sauce and add a little more salt and pepper, if needed to your liking.

Add a little water if you would like the sauce a bit more runny then add the parsley and return the chicken to the pan with the sauce. Cover the pan and cook for around 20 minutes until chicken is firm.