INGREDIENTS

  • 6-8 chicken thighs
  • 2 onions sliced
  • 2 cloves garlic chopped
  • 2 peppers sliced
  • 2 courgettes diced
  • 1 aubergine diced
  • 1/2 a bottle of the Chillichup of your choice
  • 1 can of tined tomatoes
  • 200g of dried apricots chopped
  • 1 pint chicken stock
  • Salt and pepper
  • 1TBS Corn flour mixed with 2 TBS Water

THE METHOD

Marinade the chicken in the 1/2 bottle of the Chillicup for a minimum of 1hr but preferably overnight.

Brown the chicken in a large thick bottomed pan or pot.

Add the onions, garlic, courgettes, aubergine, peppers and fry until lightly softened.

Add the Chillichup, tomatoes, apricots and stock.

Cover and place in the oven for 45 min under a medium heat.

Season to taste and thicken with corn flour if needed

Serve with cous cous, tatziki, and a dressed salad.