Chicken Tanzia

I HAVE a tatty old recipe book. I started writing in it when I was in my late teens, gathering all my nan’s recipes – but also recipes from magazines. My handwriting is impeccable, and it makes me smile whenever I flip through it. This recipe from there is an old favourite, and has a simple scribble next to it – “Taim Meo’d” – very tasty. It is also super simple. Serve it on Seder night, or any Friday night dinner – it’s big, warming, festive and beautiful.

Serves: 6 Preparation: 10 minutes Cooking: 1 hour 45 minutes

INGREDIENTS

60ml vegetable oil 6-8 large chicken thighs, skin on (with/without bone)

One large white onion, sliced

300g mixed dried fruit (prunes (pitted), apricots, dried figs, sultanas, raisins, datesor any others you like! These can be whole or halved - no need to chop. 3 tbsp honey / date honey

1 tsp cinnamon

1 tsp paprika

1 red chilli (optional) Salt, pepper

TO SERVE:

50g toasted, flaked almonds/ chopped pistachio nuts A handful of roughly chopped parsley

METHOD:

Add half the oil to a large flat pan. Sear the chicken (skin side first) for 3-4 minutes on each side, until it gets a nice golden colour.

Remove the chicken from the pan and set aside.

To the same pan add the rest of the oil and the onion. Fry until very soft (try and avoid browning).

Add 360ml water, the honey and spices. Bring to a boil and reduce the heat.

Add the chicken, and top with the fruit. Leave to bubble away for 1.5 hours. Every once in a while, using a spoon, baste the chicken with the cooking liquids.

Scatter with toasted almonds and/or pistachios and parsley.

Serve warm with rice (if you’re eating kitniyot) or on its own!

Shiri is co-owner and chef at The Black Cow / Instagram: theblackcowcamden