1 cup homemade tomato juice
500g chicken thighs
100g dried apricots
1 tsp. coriander seeds
5-10 garlic cloves
1 cinnamon stick
2-3 big onions
1 tbsp. cumin
½ tsp. salt
½ tsp. pepper
1 tsp. chili flakes
1 tbsp. curcuma
chopped parsley

Grind in the mortar 1 cinnamon stick using pestle.

Add ½ tsp. of salt, 1 tsp. of coriander seeds, 1 tbsp. of cumin, ½ tsp. of pepper, 1 tsp. of chili flakes and 1 tbsp. of curcuma. Grind well using pestle!

Unpeel and slice 2-3 big onions.

Smash and chop 5-10 garlic cloves.

Coat 500g of chicken thighs in spice mix.

Preheat the clayware casserole and the pan. Oil the pan up.

Put the chicken into the pan. Fry until ready, do not forget to flip halfway.

Add onions and garlic. Stir & fry until onions are crispy golden brown.

Oil up the clayware casserole, and transfer everything from the pan to it.

Warm 1 cup of homemade tomato juice in the pan then transfer it to the clayware casserole.

Mix chicken with tomato juice well.

Add remaining spice mix. Mix well everything again.

Cover with a lid and slow cook for 4 hours. When it’s almost ready add 100g of dried apricots. Slow cook a little more.

Finish off with handful of chopped parsley and serve!

Enjoy! Bon Almazan!
https://almazankitchen.com/