Mediterranean Chicken With Exotic Accent

Ingredients:

4 lb chicken cut into 8 to 10 pieces
2 large sweet onions
2 cups sliced carrots
1 cup sliced celery
1/2 dried apricots, cut in half
1/2 cup pitted prunes, cut in half
salt and freshly ground pepper to taste
1 cup good chicken stock
Harissa to taste 

TIPS: Serve the chicken with couscous, rice or barley or on a bed of flat noodles.

It is good with very coarse bread and unsalted butter.

 

Preparation:

• Peel the onions and slice one into thin slices and chop the other coarsely.
• Distribute the onion slices over the bottom of the stoneware cooking well of the slow cooker.
• Place half of the chicken pieces on the onion slices and salt and paper them lightly.
• Mix the carrots, celery, apricots and prunes with the chopped onion and spread the mixture over the chicken.
• Place the rest of the chicken pieces on the vegetables, salt and pepper them lightly, and cover them with the rest of the vegetable mixture.
• Pour the stock over the dish gently, cover the stoneware well and turn the cooker low.
• While the chicken is cooking do not lift the cover and allow the heat to escape.
• After 5 to 6 hours check the chicken and allow it to cook more until is done to suit your taste.
• Pass the Harissa separately for those who would like to spice the chicken up with a little heat.