Chicken Stew with Apricots

This dish uses flavourings that would have been available to wealthy Anglo-Saxons; dried apricots, cumin and coriander. The swede and carrot are modern varieties.

Serves 8-9 people.

Ingredients

• 1.6kg chicken thigh fillets, cut into chunks
• 200 g smoked bacon lardons
• 3 tablespoons olive oil (or sunflower oil, or butter)
• 3 onions, finely chopped
• 5 heads garlic. Peel and separate the cloves but leave them whole.
• 1 swede, peeled and diced
• 500g carrots, diced
• 250g dried apricots, each cut into four pieces
• 2 heaped teaspoons ground cumin
• 3 heaped teaspoons ground coriander
• 1 litre dry cider or scrumpy
• 2 chicken stock cubes
• 3 heaped teaspoons coarsely ground black pepper
• 3 heaped teaspoons mixed herbs

Method

I recommend that you ask the butcher to dice the meat for you - it will save you a lot of time and effort, especially if you are cooking in the field.

Brown the onions and garlic in the oil. Add the chicken and bacon and brown that too.

Add the swede, cumin and coriander. Stir it around and sauté for a few minutes.

Add the cider, stock cubes, pepper and herbs. Bring to the boil and simmer for 20-30 minutes. Stir occasionally and add water if necssary.

Add the carrots and apricots. Simmer for another 20 minutes.

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