CHICKEN, POTATO AND PRUNE HOTPOT

Fruits paired with meat are a staple of Central Asia, lending both sweetness and tang. This is a homely one-pot dish, inspired by the flavours of the region.

SERVES 4

● 4 chicken legs

● 3 tbsp olive oil

● 450g waxy potatoes, unpeeled and cut into

2cm chunks

● 2 eating apples, unpeeled, cored and cut into 2cm chunks

● ½ tsp allspice

● 2 tbsp tomato purée

● 80g prunes, stoned and halved

● 40g dried apricots, quartered

● 650ml hot chicken stock

● Sea salt and freshly ground black pepper

TO SERVE

● A small bunch of picked tarragon leaves

● 3 tbsp pistachios, chopped

1. Season the chicken legs with salt and pepper. Heat the oil in a saucepan large enough to fit the chicken in a single, uncrowded layer and add the chicken legs. Brown well on both sides, then remove from the pan and set aside.

2. Add the potatoes and apples and fry for 8 minutes over a medium heat, stirring occasionally. Stir in the allspice, tomato purée and dried fruits. Return the chicken legs to the pan, tucking them in among the potato and fruits.

3. Pour over the chicken stock and bring to the boil. Cover with a lid, turn down the heat and simmer for 45–60 minutes, until the chicken is tender. Remove the lid for the final 10 minutes so the sauce reduces a little.

4. Serve sprinkled with the tarragon and pistachios.