Exotic Chicken Thighs with Dried Apricots, Tomatoes and Cinnamon

Ingredients

• 80 g dried tomatoes (without oil)
• 80 g hazelnuts
• 1 bunch flat-leaf parsley
• 2 Garlic cloves
• 2 tbsp olive oil
• 30 g Raisins
• Salt
• black pepper
• 1 tsp harissa
• 1 grated tsp nutmeg (freshly grated)
• 1 pinch cinnamon
• 4 chicken thighs (drumstick and thigh)
• 0.25 l chicken broth

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Soak the dried tomatoes in hot water for about 20 minutes. Meanwhile, toast the hazelnuts in a dry pan, stirring constantly, for about 5 minutes until the skins start to crack. Wrap them in a kitchen towel, knead vigorously and remove the skins. Pulse the nuts in a food processor. Rinse the parsley, shake dry and chop. Drain the tomatoes, roughly chop and add half of the parsley with the nuts into the processor. Peel the garlic and press it in. Blend everything with 1 tbsp oil and 2 tbsp water into a not too fine paste. Add the raisins. Season with salt, pepper, harissa, nutmeg and cinnamon to taste. Trim visible fat from the chicken thighs. Rinse and pat dry. Gently lift the skin. Spread 2 tsp of paste under each thigh, keeping some paste on top. Salt and pepper the thighs. Heat remaining oil in an oven-safe pan. Brown the thighs all around for about 5 minutes until golden yellow. Finish cooking in the oven for about 30 minutes.

3. 3.

   Heat the chicken broth. Remove excess fat from the pan, deglaze with broth, stir in the remaining paste, and simmer gently until thickened. Plate the chicken thighs with sauce and sprinkle with remaining parsley.