Serves 4
This tasty dish can be made up to a day ahead to the point of adding the spinach. It could then be frozen if required. Reheat, adding a little water if necessary.
- 1 large onion, peeled and chopped
- 3 cloves garlic, peeled and sliced
- 2 sticks celery, chopped
- 2 medium parsnips, peeled and cut into chunks
- 1 x 480g pack chicken thigh fillets
- 1 tsp each ground cumin and ginger
- 2 x 400g tins chopped tomatoes
- 2-3 tsp harissa paste
- 75g dried ready-to-eat apricots or pitted prunes, halved
- 1 cinnamon stick
- 1 dessertspoon honey
- 200g broccoli or cauliflower florets
- 1 x 225g bag young-leaf spinach
- a small handful parsley or coriander leaves
- grated zest of 1 small lemon or 1 preserved lemon, finely chopped
- Heat 3 tblsp of water in a medium casserole, add the onion, garlic, celery and parsnips, cover with a lid and leave to simmer for 4-5 minutes to soften the vegetables.
- Meanwhile, in a bowl, toss the chicken with the ground spices and add to the casserole with the tomatoes, harissa, apricots or prunes, cinnamon, honey and a generous pinch of salt. Stir, then cover and cook for a further 15-20 minutes or until the chicken is cooked through, adding the broccoli or cauliflower for the final 5 minutes.
- Stir in the spinach and wilt over the heat for 2-3 minutes. Sprinkle with parsley or coriander and lemon zest.
