- 300g tomatoes
- 1tbsp vegetable oil
- 200g white onions, peeled and roughly chopped
- 500g diced chicken thigh
- 2 cloves garlic, peeled and finely chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 2 tbsp tomato purée
- 200g carrots, peeled and roughly chopped
- 15g chicken bouillon, dissolved in 200ml of hot water
- 400ml water
- 1 x 400g tin chickpeas, drained
- 20g fresh flat-leaf parsley, finely chopped
- 50g dried apricots, roughly chopped
- Salt to taste
Leave the tomatoes to cool for a little bit before fully peeling off their skins so they're cold enough to handle.
Cut the tomatoes in half and place them cut side down on a lined baking tray in the oven at 170°C (150°C fan/gas mark 4) for 30 minutes, until softened and the skins have lifted from the flesh.
Remove the tomatoes from the oven and pinch off all the skins.
Place a pan over a high heat. When the pan is hot, add the oil followed by the chopped onions. Sauté for 10 minutes until the onions begin to soften.
Add in the chicken, garlic, cumin, turmeric, cinnamon and tomato purée. Cook for a further 5 minutes.
Add the skinned roasted tomatoes, followed by the carrots and stir well.
Add the chicken bouillon and water, followed by the chickpeas and stir well.
Leave to simmer for 20–30 minutes until the carrots have started to soften, the tomatoes have started to break down and the chicken is cooked through.
Stir in the fresh parsley and dried apricots. Taste and season with salt as needed.
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