Middle Eastern stew with dried plums, apricots and chicken thigh

Main, serves 2

Accentuates the floral and sweet taste of Lowlander Organic Blond Ale
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  • 1 tbsp olive oil
  • 4 chicken thigh with bone
  • 1 bell pepper roughly chopped
  • ½ zucchini cut into pieces
  • 1 red onion in wedges
  • 1 clove of garlic, finely chopped
  • 1 tbsp ginger, grated
  • 2 tsp cumin seeds, crushed
  • 1 cinnamon stick
  • 100 ml Lowlander Blond Ale
  • 200 ml chicken stock
  • 50 gr prunes, without stone, cut into strips
  • 50 gr dried apricots, cut into strips
  • 1 tbsp sliced almonds, toasted
  • 1 tbsp chopped coriander
  • 1 tbsp chopped mint
  • 1 tbsp potato starch dissolved in 1 tbsp water

This is how you make it:

  1. Heat the oil in a frying pan and fry the chicken thighs on both sides until the thighs are golden brown.
  2. Remove the chicken thighs from the pan and set aside.
  3. Add the courgette, bell pepper, garlic and ginger to the pan and fry for 2 minutes. Add the cumin and cinnamon and fry for 1 minute while stirring.
  4. Turn up the heat and deglaze the vegetables with Lowlander Blond Ale.
  5. Then pour the stock over the mixture and make sure it boils.
  6. Put the thicken thighs back in the pan. Stew the chicken for about 30 minutes on low heat with the lid on the pan.
  7. Stir the apricots and plums through the stew and heat it well. If necessary, thicken the sauce with the potato starch.
  8. Season the dish with salt and pepper.
  9. Before serving, sprinkle with the green herbs and the sliced ​​almonds.

Delicious to serve with yellow rice or couscous and drink a glass of Lowlander Organic Blond Ale.