Moroccan chicken stew with saffron and apricots

Ingredients for Moroccan chicken stew with saffron and apricots

Instructions for Moroccan chicken stew with saffron and apricots

To prepare the Moroccan chicken stew with saffron and apricots recipe, please follow these instructions:

Melt the butter in a frying pan over medium heat. Add finely chopped onions, pressed garlic, saffron, turmeric, cumin, coriander, paprika, and cayenne pepper and saute for about 10 minutes for the onions are tender.

Add kylligelårene, lemon juice, water, aprik Fund/oozes and chickpeas, and be sure to court some gruel is. Boil further for about 30 -40 minutes for chicken is tender and there is no trace of red around the legs. Add salt and pepper to taste.

Server on warm plates and pour væden. Sprinkle herbs over it. Serve with couscous or rice and warm flatbread.

Herbs: Add a final finish of color and flavor to this sweet and savory right. You can use a handful of flat-leaf parsley, parsley or mint leaves and 2 tablespoons chopped almonds or almond splitter.