The Sunday Telegraph - Sunday

THE SUNDAY COOK Chicken and apricot stew with preserved lemon, harissa and eggs

*** SERVES FOUR

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Heat a large saucepan over a medium heat, drizzle in enough oil to coat the base of the pan and fry the onions for a few minutes until beginning to soften. Add the chicken thighs and combine with the onions, then add the dry spices, harissa and honey, stirring well.

Season with the salt and some pepper, then add just enough boiling water from a kettle to barely cover the chicken thighs. Give everything a good stir, then cover the pan with a lid and cook for an hour and a half.

After the cooking time has elapsed, add the preserved lemons and apricots to the stew, stir well and cook with the lid off for a further 30 minutes. Turn off the heat, cover the pan with a lid and allow the stew to rest until ready to serve.

Toast the breadcrumb­s, either in a preheated oven, 180C/gas 4, for eight minutes, or in a hot frying pan until they are golden brown. Set aside.

PASTA EVANGELIST­S FROM £13 FOR TWO MEALS, PASTA EVANGELIST­S.COM

Small but excellent pasta portions (crab and squid ink tortelloni was a favourite). Pricey, but quick to prepare and delicious.

8/10 RIVERFORD FROM £11.20 PER MEAL FOR TWO, RIVERFORD. CO.UK

Healthy, hearty organic produce. The Indian chicken pie with parsnip mash was a winner, but recipes could have been clearer.

7/10

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