Chicken with Saffron and Ginger

Method

Steep the saffron threads in 100ml warm water for 10 minutes. Heat the olive oil in a large, heavy-bottomed casserole dish over medium-high heat and brown the chicken thighs on both sides for 5 minutes total, then set aside. In the same pot, soften the diced onion for 3 minutes, then add the minced garlic and grated ginger, stirring constantly for 2 minutes until fragrant. Return the chicken to the pot and sprinkle with the cinnamon, turmeric, salt and pepper, stirring to coat evenly. Pour in the chicken stock and the saffron with its soaking water, then scatter the apricot halves around the chicken. Bring to a simmer, cover, and braise gently in a 180°C oven for 35-40 minutes until the chicken is tender and the sauce has thickened slightly. Finish with fresh lemon juice and scatter with coriander just before serving.