Cut chicken into 3 cm cubes, slice onion into half-moons and halve apricots. Chop coriander.

Ingredients

• 650 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 160 gApricots, dried, sulfured, uncooked
• 220 gOnions, raw
• 400 gTomatoes, red, ripe, canned, packed in tomato juice
• 35 gOil, olive, salad or cooking
• 400 gBeverages, water, tap, drinking
• 4 gSpices, cumin seed
• 3 gSpices, turmeric, ground
• 3 gSpices, ginger, ground
• 1 gSpices, cinnamon, ground
• 1 gSpices, pepper, red or cayenne
• 7 gSalt, table
• 20 gCoriander (cilantro) leaves, raw

Method

1. Cut chicken into 3 cm cubes, slice onion into half-moons and halve apricots. Chop coriander.
2. Heat 35 g oil to 170 °C in a wide pot. Fry onion for 4 minutes, add chicken and turn it for 4 minutes until the surface turns opaque.
3. Stir in cumin, turmeric, ginger, cayenne and cinnamon. Add tomatoes, 400 g water, apricots and salt, cover and braise at 95 °C for 28 minutes.
4. Uncover and reduce gently for 20 minutes until sauce coats the chicken and the thickest piece reaches 74 °C. All oil and sauce remain in the ragout.
5. Scatter with coriander, rest 7 minutes and divide into four portions without an uncounted side.