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

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.

Shelagh Lewins

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