Ingredients
| 800 g | Chicken thighs, boned with skin on (Main) |
| 100 g | Dried apricots |
| 4 | Bacon rashers |
| 2 tsp | Garam masala |
| 1 cup | Pitted prunes, sliced |
| 3 | Garlic cloves, sliced |
| 1 to taste | Salt & freshly ground pepper |
| ½ cup | White wine |
| ½ cup | Vegetable stock |
| 1 cup | Yoghurt |
| 1 clove | Garlic, crushed |
| 1 tsp | Salt |
| 1 | Lemon |
Directions
- Preheat the oven to 170C. Place the chicken, apricots and bacon into the braising dish.
- Add the prunes, garam masala, garlic, seasoning, wine and stock. Cook for 2 hours.
- Whisk together the yoghurt with the garlic and salt. Add lemon juice to taste before serving with the chicken.
- Serve with couscous or rice and coriander.