The only alteration I have made to this Moroccan Apricot Chicken over the years is to add a little coconut milk to make the sauce velvety smooth. This fusion of rich sweet apricot with Moroccan spices is pure heaven and so hard to match side dishes with. Steamed vegetables or just plain fluffy rice is best, so that the main flavours still get to shine. If you are already drooling, then it's time to cook...... The main event:

• 4 large chicken thigh cutlets boned and chopped
• 1 tsp extra virgin olive oil
• 5 cloves garlic chopped finely
• 4 tsp Moroccan seasoning ( see below for homemade version)
• 3 tbsp apricot jam
• 1 can of apricots in juice chopped
• 1 can red kidney beans 425 gr
• 1 can of cannellini beans
• 1/2 tsp red chili flakes
• 1/2 can of coconut milk 220mls
• Salt and pepper
• Italian Flat leaf parsley

Moroccan Seasoning Batch (1 tsp per 1/2 pound of meat)

• 2 tbsp raw sugar
• 4 tsp paprika powder (not smoked)
• 4 tsp cumin seeds toasted and ground
• 2 tsp cinnamon
• 1/2 tsp ground cloves
• 1 tsp ground ginger

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We are going to stay in and around the Mediterranean for the next few months and try to capture the heart of cooking in Europe and North Africa, through to the middle east.  I'm looking forward to hearing from people in those regions who would really like to see one of their local dishes highlighted on this channel.  The way to bring us all together is still in the enjoyment of each others food and nutrition. Also, please remember to visit YouTube to watch our videos there as we have well over 250 recipe videos now.  Until the next recipe, please take care.