Celebrate the shorter days by coming inside and putting sunshine on the plate with golden apricots and heady Moroccan flavours. To drink? A gold-award winning Villa Maria Cellar Selection 2016 Hawkes Bay Viognier featuring more exotic aromatics and notes of apricot, ripe yellow peach and honeysuckle.
Ingredients
| 4 | Chicken legs, including thighs (Main) |
| 2 Tbsp | Moroccan spice, store-bought, or use a mix of toasted coriander |
| and cumin seeds, ginger, paprika, salt and pepper (Main) | |
| 3 Tbsp | Oil |
| ¼ | Cauliflower, chopped |
| 1 | Onion, sliced |
| 5 cloves | Garlic |
| 4 | Apricots, halved and stoned (Main) |
| ½ | Preserved lemons |
| 24 | Green olives, large |
| ½ cup | Chopped coriander |
| 1 pinch | Saffron, soaked in 1 Tbsp water |
| 1 cup | Water |
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Directions
- Marinate chicken in spice mix and 2 Tbsp of the olive oil overnight (or 2 hours).
- Heat oven to 180C.
- In a large frying pan brown chicken in 1 Tbsp olive oil until golden. Remove to an oven dish. Fry cauliflower a few minutes, add to chicken. Fry onion and garlic for a few minutes, add to chicken. Fry apricots, cut-side down, to slightly brown, add to chicken.
- Remove the middle of the preserved lemon, slice the rest finely and add to chicken with olives, chopped coriander, saffron water and water.
- Cook 45 minutes. Serve with couscous and a glass of Villa Maria Cellar Selection Viognier.