Serves: 2
Takes: 10 min preparation + overnight marinating + 1 hr 30 min to cook
Calories per serving: 845
Fat per serving: 53g

4 chicken thighs
3 onions, sliced
2 garlic cloves, crushed
3tbsp chopped fresh parsley
1/4 tsp ground ginger
1tsp ground cumin
1tsp ground coriander
1/4 tsp turmeric
2tsp paprika
25g (1oz) butter
500ml (18fl oz) chicken stock
2 apples, sliced
50g (1 3/4oz) prunes
Handful fresh coriander, chopped

1. Marinate the chicken thighs with the onion, garlic, parsley and spices in a bowl in the fridge overnight. Next day, heat the butter in a flameproof casserole and stir-fry the spicy onions for 2 to 3 min.
2. Add the chicken and stock. Simmer gently over a low heat with the lid on for 1 hr, until the chicken is cooked. Add the apple and prunes, and simmer for a further 25 min.
3. Scatter with coriander and serve.