1 Tbsp olive oil
9 oz raw onions cut in thin circles
3 small celery sticks
5 chicken thighs (that's the number in the pkt, any number will do!)
2 cans chopped tomatoes
4 oz dried apricots, halved
shake of onion salt
shake of ground ginger
shake of red pepper flakes
ground black pepper
1 cinnamon stick
2 bay leaves
5 cardamom pods
1 cup water
1 Tbsp balsamic vinegar
Heat the oil and brown the chicken. Remove.
Fry onion gently until soft. Add celery and fry a bit more.
Add cans of tomatoes then put the chicken thighs in and simmer until cooked through. I gave it half an hour.
Add the apricots about 10 minutes before the end.
I deliberately made it with lots of wet stuff, so that it would go well over rice. Had it tonight over pasta, and it was great.