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Recipe of the week (1)



2 onions

4 chicken thighs

2 garlic cloves

4 - 5cm ginger

2 lemons juice and zest

500ml chicken stock

1 red pepper

2 tsp each of cinammon, turmeric and paprika

80g dried apricots

Fresh coriander



Heat the oil in casserole dish and add the onions and cook for a few minutes. Throw in the chicken pieces and brown sligthly. Add the garlic, ginger and spices and cook for a minute ot two and then pour over the stock. Add the red pepper, lemon and apricots. Cover and simmer for around an hour.

Sprinkle with coriander and serve with brown rice and diced cucumber in yoghurt with a pinch of cumin seeds.


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