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| I'm in the process of clearing the stock in our fridge and wardrobe... we are going back to hometown to celebrate eid ul fitri with family and friends.....kids are really excited and dreaming of playing firework and quizzes (with cash prizes) with ayahcik , aunties, and cousins...me? hubby? yeeeaa...as cool as we are..this is the 4th eid celebration for us since we are in brunei...and but only this year insya allah we will celebrate at hometown!..hahahah no wonder why our kids are really excited! duit raya hehehe kaching...kaching.... |
Ingredients
1- Chicken Leg 4 Pcs
2- Chicken stock 100 ML
3- Olive oil 50 ML
4- dried apricots 100 Grams ( i change to prune..and it taste good!)
5- cashew nut , toasted 40 Grams ( I use pistachio..hehhe)
6- onion, chopped 1 Number
7- ground cumin 1 Teaspoon
8- ground coriander 2 Teaspoon
9- ground cinnamon 1 Teaspoon
10- paprika powder 1 Teaspoon
11- Honey 1 Tablespoon
12- coriander, finely chopped 1 Tablespoon
13- salt 1 Teaspoon
14- Black crush pepper 1 Teaspoon
15- Ginger finely chopped 1 Tablespoon
Methods
1- Heat half of the olive oil in a large casserole dish over a moderate heat. Season with the spices (Salt Black pepper and Paprika and mix all over the chicken) then sear the chicken pieces until golden brown in color all over. Remove from the dish, then add the onion and sweat for 4-5 minutes, stirring occasionally. Add the spices at this point and a little salt, stirring well to combine.
2- Add the chicken back to the dish along with the apricots and cover with the stock. Bring to the boil, and then cover the Dish over low heat cook for 25-30 minutes until the chicken is tender and soft. Stir in the honey, roasted cashew nuts and chopped coriander.
3- Adjust the seasoning as necessary (Adapted From Chef Ammar El Ali)
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