Turkish Inspired Chicken with Apricots, Ginger, Saffron and Pistachio Nuts

Turkish Inspired Chicken with Apricots, Ginger, Saffron and Pistachio Nuts

Serves 6 – 8

Ingredients

1.4-1.6kg free-range chicken, cut into 8 pieces

Salt flakes

100ml extra virgin olive oil

1 brown onion, finely diced

100g fresh ginger, cut into matchsticks

5 cloves garlic, bruised with the back of a knife

2 green chillies, split

2tsp ground cumin

1tsp chilli flakes

2tsp ground cinnamon

2tsp ground coriander seeds

1tsp freshly ground black pepper

1tsp ground turmeric

2 pinches of saffron threads

5 sprigs of thyme

200mls white wine

400g Goulburn Valley Apricot Halves, drained

50g dried apricots

1 lemon, juiced and zest finely grated

2tbsp honey

2 chicken stock cubes

400g Ardmona Rich & Thick Classic

2 handfuls of shelled pistachio nuts, plus extra to serve 

Couscous to serve

Handful of mint leaves to serve

Plain yoghurt to serve

Heat the olive oil in a large heavy-based saucepan over medium heat. Add the chicken pieces, season and brown on all sides. Remove from the pan and set aside.

Add the onions, ginger, garlic and chilli and all the spices to the pan and cook for 3 minutes, adding a little more oil, if necessary. Add the tomato paste, saffron threads, and thyme and cook for another minute. Add the wine and the drained and dried apricots and bring up to a simmer. Add the lemon juice and zest, honey, and stock cubes, stir and add back the browned chicken pieces. Tip the tomatoes over the chicken and add enough water to just cover.

Cover with a lid and simmer over a medium heat for 10 minutes. Uncover and simmer for 10–15 minutes or until the chicken is tender and cooked through, and the sauce is slightly reduced, check the seasoning and then stir through the pistachio nuts. Garnish liberally with mint and pistachio nuts and serve with cous cous and plain yoghurt.

This recipe was created by Karen Martini for SPC Ardmona