This recipe was provided by Demijohn, exhibitor at this years Stratford Food Festival at The Races. They use one of their products, Mead, within this recipe, click here to get your hands on some. Enjoy……
- 10 free range chicken thighs with bone in and skin on
- 2 tsp salt 1 tsp ground pepper
- 120g dried apricots
- 1onion chopped
- 3 cloves garlic
- 1 tbsp lazy ginger
- 1 tsp ground cinnamon
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 350ml Traditional Mead 14%
- 50g flaked almonds.
Season the chicken thighs with salt and pepper and then brown the pieces in olive oil in a heavy frying or saute pan for about 5 minutes each side. Remove them to an ovenproof dish and scatter the apricots over and around the chicken. Pour off all but 3 tbsps of fat from the pan and soften the onion in it, adding the garlic and ginger followed by the spices and remaining salt and pepper once the onion is almost completely softened.
Add the Traditional Mead to the pan, deglaze and simmer for about 5 minutes until the juices thicken slightly. Pour these over the chicken, cover the dish and bake at 180 degrees celsius for about 1 hour until the chicken is thoroughly cooked. Remove the cover 10 minutes before the end of the cooking time. Toast the flaked almonds in a dry frying pan and sprinkle them over the chicken before serving with couscous.