Summary

Ingredients

• 4 onion (s)
• 100 g apricot (s), dried
• 2 chicken leg (s)
• salt
• Pepper, whiter from the mill
• 2 tablespoon oil (sunflower oil)
• 1 tablespoon curry powder
• 1 small chilli pepper (s), dried
• 0.25 liter ¼ chicken stock, instant
• 4 sprigs coriander
• 150 g crème fraîche

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Instructions

1. Peel the onions and dice them very finely. Halve the dried apricots.
2. Using a sharp knife, loosen the skin on the upper thigh of each chicken leg and pull it off towards the lower thigh. Cut around the ankle area and through the joint between the thigh and drumstick.
3. Rinse the chicken pieces with cold water, pat dry, and rub with salt and white pepper.
4. Heat the sunflower oil in a high-rimmed pan over medium-high heat. Add the chicken pieces and fry for 3 minutes, turning, until golden brown.
5. Add the curry powder and toast for 1 minute while stirring. Add the onions and apricots, and roast for 2 minutes. Crumble in the dried chilli, pour in the chicken stock, and bring to a boil.
6. Reduce heat to medium-low, cover, and braise for 25 minutes until the thickest part of the chicken reaches 74 °C (165 °F).
7. While the chicken braises, rinse the coriander with cold water, pat dry, pluck the leaves from the stems, and cut finely.
8. Remove the pan from heat. Remove the chicken pieces and place in a warmed bowl.
9. Stir the crème fraîche into the braising liquid and season to taste with salt and white pepper. Pour the sauce over the chicken pieces and serve sprinkled with the coriander.