INGREDIENTS:

This recipes feeds four people.

• 8 skinless, boneless chicken thighs, cut into bite size pieces

• 1 onion, halved and sliced

• 3 tablespoon of finely chopped fresh ginger

• 3 cloves of garlic, minced

• 3 tablespoons of good apricot jam

• 1 teaspoon red pepper flakes

• 1 teaspoon of ground coriander

• 1 teaspoon of ground cumin

• 2 teaspoons of paprika

• 3 tablespoons olive oil

• 1 ½ cups chicken stock

• 1 yellow and 1 red bell pepper, core and seeds removed, sliced

• 1 tablespoon of cornstarch with a ¼ cup cold water

• ½ cup fresh chopped parsley

DIRECTIONS:

Place chicken thighs in a large bowl, with the garlic, ginger, and spices and mix to evenly coat. Put olive oil in a large heavy skillet and bring to smoke point over medium heat. Add the chicken, onion and peppers and fry until lightly golden. Add chili flakes, apricot jam and stock. Bring to a boil, reduce heat and simmer covered for 20 minutes or until the chicken is tender. Mix the cornstarch with a little cold water to make a slurry. Pour into pan, stirring constantly until sauce is thickened. Taste and adjust seasoning with salt and pepper if needed. Transfer to a platter and garnish with fresh chopped parsley. Enjoy!