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4 chicken thighs
3 onions, sliced
2 garlic cloves, crushed
3 tbs chopped fresh parsley
1/4 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp tumeric
2 tsp paprika
1 oz butter or margerine
18 oz chicken stock
2 apples, sliced
1 3/4 oz prunes
handful fresh coriander, chopped
Marinate the chicken thighs with the onion, garlic, parsley and spices in a bowl in the fridge. At least three hours but preferably overnight.
Heat butter/margerine in a casserole and stir fry the onions for 2-3 minutes
Add the chicken and the stock. Simmer over a low heat with the lid on for an hour until the chicken is cooked. Add the apple and the prunes and simmer for another 25 minutes.
Scatter with coriander and serve.
