Always a winning winter warmer, this chicken casserole combines apple and prunes to add a different flavour.
Serves: 2
Prep time: 10 mins + overnight marinating
Cooking time: 1 hr 30 mins to cook
4 chicken thighs
3 onions, sliced
2 garlic cloves, crushed
3tbsp chopped fresh parsley
¼tsp ground ginger
1tsp ground cumin
1tsp ground coriander
¼tsp turmeric
2tsp paprika
25g (1oz) butter
500ml (18fl oz) chicken stock
2 apples, sliced
50g (1 3/4oz) prunes
Handful fresh coriander, chopped
1. Marinate the chicken thighs with the onion, garlic, parsley and spices in a bowl in the fridge overnight.
2. The next day, heat the butter in a flameproof casserole and stir-fry the spicy onions for 2 to 3 mins.
3. Add the chicken and stock. Simmer gently over a low heat with the lid on for 1 hr until cooked. Add the apple and prunes, and simmer for a further 25 mins. Scatter with coriander and serve.
Per serving: 845 calories; 53g fat
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