Middle Eastern stew with dried plums, apricots and chicken thigh
Main, serves 2Accentuates the floral and sweet taste of Lowlander Organic Blond Ale
- 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:
- Heat the oil in a frying pan and fry the chicken thighs on both sides until the thighs are golden brown.
- Remove the chicken thighs from the pan and set aside.
- 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.
- Turn up the heat and deglaze the vegetables with Lowlander Blond Ale.
- Then pour the stock over the mixture and make sure it boils.
- Put the thicken thighs back in the pan. Stew the chicken for about 30 minutes on low heat with the lid on the pan.
- Stir the apricots and plums through the stew and heat it well. If necessary, thicken the sauce with the potato starch.
- Season the dish with salt and pepper.
- 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.