Looking for a chicken dinner with a difference? Well, look no further… This unusual casserole is a one pot dinner, ready for the oven in 15 minutes. All you have to do then is let the oven do the work. With gorgeous caramelized apples and warming hints of cinnamon and ginger, this is a perfect Autumn dinner. Use chicken thighs for flavour and I recommend using a cast iron casserole to allow you to do all the cooking in one pot. Save on that washing up!
3 Braeburn apples, peeled, cored and thickly sliced
2 teaspoons Honey
1 small Cinnamon stick
1/4 teaspoon Nutmeg
1 tablespoon olive oil
700g Chicken Thighs on the bone
2 Onions – finely chopped
1/2 teaspoon ground Cinnamon
1 teaspoon ground Ginger
1 bunch of Coriander, leaves chopped
Salt and pepper
2 tablepoons Sesame Seeds to garnish
Place the apples, honey, butter, cinnamon stick and nutmeg in the casserole and cook over a low heat. Cook until the apples begin to caramelize. Remove the mix from the casserole and set to one side.
Wipe the base of the casserole, no need to wash, and add oil to the casserole. Heat over a medium heat, add chicken thighs and cook until browned on all sides. Remove with a slotted spoon and set aside.
Add the onions and fry for 3-4 minutes. Stir in the ground cinnamon, ginger and coriander. Return the chicken to the casserole, season with salt and pepper, pour in the water and stir.
Bring to the boil, then reduce the heat to it’s lowest setting, cover with the lid and cook for 1.5 hours until chicken is cooked through. Check occasionally that there is enough liquid and add extra water if needed.
Add the caramelized apples to the casserole and serve sprinkled with sesame seeds and some creamy root mash on the side.