CHICKEN WITH CUMIN SEEDS & PEPPERS

This is my take on a recipe in the February edition of UK Good Housekeeping magazine.  The use of cumin seeds was what had attracted me to it as I miss using them!  I was going to cook the dish just as it said in the recipe - well, inasmuch as I ever do - but I forgot to get the carrots, you see.  I did have some red and green peppers in the fridge, although I wasn't quite sure these would go well with the orange used but "What the hell?" I thought - nothing ventured, nothing new created.  As this Italianised the dish somewhat, I decided to cook it on top of the stove rather than in the oven, which is the more usual method of cooking here.

You need:

3 tablesp olive oil

3 small red onions, cut into wedges [which will probably fall apart into rings but no matter]

1 red and 2 green elongated peppers, sliced

half tablesp cumin seeds

100 gr dried apricots, chopped

6 boned & skinned chicken thighs, halved by the butcher

juice and rind of 1 large orange

seasalt & black pepper

Heat the olive oil in a wide pan and soften the onion in it.  Add the peppers and soften for about 10 mins.  Add cumin seeds and give everything a good stir.  Now add the chicken and brown on all sides.  Add the apricots and seasoning to taste and stir well. Add the rind and juice of an orange and 150 ml water.  Bring to the boil, stirring, cover  and simmer for about 30 mins.

Enjoy.