79 Middle Eastern chicken with apricots, saffron and pistachio Appliance used: Induction cooktop METHOD Mix salt, cumin, pepper and turmeric together in a Serves: 4 large bowl. Add chicken pieces and toss well to coat. Preparation time: 20 minutes Cooking time: 25 minutes Turn on induction cooktop to level 9. Level of difficulty: Easy Heat olive oil in a large heavy-based pan over front section of induction. Add chicken pieces and brown for 5 minutes or until golden brown. Remove and set INGREDIENTS aside. 1.6kg free-range chicken, cut into 8 pieces 2 tsp sea salt Add onion, ginger, garlic and any remaining spice mix to the pan and cook for 3 minutes or until softened. 2 tsp ground cumin Add saffron threads, thyme and wine. 1 tsp freshly ground black pepper 1 tsp ground turmeric Bring to a simmer; add lemon juice, zest, honey, stock ¼ cup olive oil and chicken pieces. Pour over enough water to cover 1 brown onion, finely sliced chicken and bring to the boil. Add apricot halves. 2cm fresh ginger, cut into matchsticks Reduce heat to level 1, cover with a lid and simmer for 4 cloves garlic, sliced 10 minutes. Uncover and simmer for a further 10–15 2 pinches saffron threads minutes or until the chicken is tender and cooked 5 sprigs fresh thyme through and the sauce is slightly reduced. Stir through 1 cup white wine the pistachio nuts and serve with couscous. 1 lemon, juice and zest ¼ cup honey 2 cups chicken stock 8 apricots, halved 1/3 cup shelled pistachios to garnish Couscous to serve THE NEFF AUSTRALIA COOKBOOK MAINS