Gluten Free Chicken with Apricots and Cumin

Why I Love This Recipe

I have cooked this recipe many times over the years. It is based on the readers digest book "Fresh Fruits and Desserts". I like it because it freezes well, is mildly spicy and delicious. It is better with fresh apricots, however is just fine with tinned. If you want to make this fit in with slimming world or weight watchers, just use low fat spray and if you want to make it more fatty, leave the skin on.

This recipe originally had fennel in it, however i couldn't get this and discovered celery and star anise gives a similar taste and texture and costs less.

Ingredients You'll Need

2 tablespoons oil (I used sunflower) or low fat spray
8 boneless, skinless chicken thighs (about 450 g total)
1 onion, sliced
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
300 ml gluten free chicken stock
3 carrots, chopped
4 sticks of celery, chopped
1 star anise
300 g ripe but firm apricots, stoned and halved, or 1 x 400g tin apricot halves in fruit juice (drained)
salt and pepper

Pairs Well With

Rice or potatoes

Questions, Comments & Reviews