INGREDIENTS:

• 1kg bone-in skinless chicken breast cut into medium-sized pieces
• 3 tbsp extra virgin olive oil
• 1 onion
• 1 tbsp ras-el-hanout spice mix
• salt & pepper
• 12 dried apricots
• 12 pitted dates
• 2 dried prunes
• 200mL white wine

METHOD:

Put olive oil in the pot. Heat on medium heat. Add onion and sauté for 5 minutes (the temperature in the pot will reach 100 degrees Celsius). Sprinkle chicken pieces with salt and pepper. Add chicken to the pot. Cover with a lid and fry lightly for 20 minutes over higher heat (up to 120 degrees Celsius), stirring from time to time so that the chicken cooks evenly. Add wine, spice mix, dates, prunes and apricots. Cover and cook on medium-high heat (140 degrees Celsius) for 20 minutes. Remove from pot and serve.