INGREDIENTS
4 Skinless chicken thighs cut in half
6-7 medium onions roughly chopped
400g carrot marmalade
1 tablespoon dried tarragon leaves
1-2 teaspoons Wild garlic sea salt
2 cinnamon sticks
pinch of freshly ground pepper
½ cup water
some olive oil for the pot
DIRECTIONS
Heat oil on medium high heat
Saute chicken thighs till no longer pink about 10 minutes
remove chicken and add onions
saute onions till soft about 5-6 minutes
Add tarragon, chicken , salt, pepper,cinnamon sticks and carrot marmalade and water
Lower heat to medium , cover and let cook till chicken is ready and sauce is nice and thick.
Add more water if needed.
Serve with potatoes , mashed potatoes or pureed red lentils.
