Cook4me+ Chicken and Nut Tajine

• 6 chicken thighs, cut in half
• 3 onions, peeled and chopped
• 180 g chopped tomatoes
• 9 dried apricots
• 300 g prunes
• 3 tablespoons olive oil
• 1 pinch saffron
• 1 pinch cinnamon
• 1 pinch cumin
• 500 ml vegetable stock

#FathersDayxWorldFood

Prepare the ingredients.

Pour the oil into the cooking pan.

Cook the chicken and set it aside. Cook the onion with spices.

Reheat the chicken and the tomatoes, and pour in the stock.

Pressure cooking time: 30 mins

Add the apricots and the prunes and simmer for 10 minutes.

Mix together and serve.

Tip: Brown 50 g of blanched almonds and three tablespoons of sesame seeds in a frying pan. Add to the top of the tajine.