Chicken with saffron

Chicken with saffron

This chicken is extremely delicious.You will like it .Try it yourselvs.
Ingredients:
1 kg boneless chicken thighs, cleaned

Marinade:

3 tbsp olive oil

2 tbsp water

4 garlic cloves, minced

1 tsp ground cumin

1 tsp ground cardamom

great squeeze of bean stew drops

Next:

around 15 dried apricots, quartered

400 ml water or chicken stock

1/2 g saffron

salt and pepper to taste

To serve:

cooked cous

crisp cilantro

Creme fraiche or harsh cream

toasted almonds

crude red onions meagerly cut

Cooked cut carrots (my most loved route is to meagerly cut, at that point cook in a tight-lidded holder in the microwave until delicate, at that point include a little spread and salt)

Begin by blending the marinade. Include this and the chicken thighs to a plastic sack, rub well to appropriate the marinade and afterward put in the cooler over night.

Early in the day, tip the whole pack into your stewing pot. Include water or chicken stock, the apricots and the saffron. Somewhat salt and pepper on the off chance that you'd like, yet you can simply include that toward the end. Give it a decent blend, and afterward put your slow cooker on low for around eight hours. (I more often than not do 30 minutes on high just to give things a begin, yet that is not entirely vital.)

When you're prepared for supper, set up every one of the sides and after that taste the stew for flavoring. What's more, that is all, people