Meg'S African Chicken

• Chicken thighs/legs for 8 people - de-skinned
• 2 medium onions - sliced
• Half a green pepper - sliced
• Half a red or yellow pepper - sliced
• 1 cup roughly chopped mushrooms
• 2 Tbs olive oil
• 15 Tbs vinegar (cider, red wine, white wine...)
• 3 Tbs Worcestershire Sauce
• 6 Tbs honey
• 1 Tsp Chilli powder or sauce
• 3 Tsp Mixed herbs
• 1 tin of apricots - or 1 bag semi-dried apricots - roughly chopped
• 6 Tbs whole-grain mustard

1. Fry onions and peppers and mushrooms in olive oil.
2. When they are quite gundgy - add chicken and all other ingredients except the apricots. Slowly bring to the boil. Then put in an oven for 1 hour at 180 celsius. Add apricots 20 minutes before the end.
3. Sprinkle with flaked, toasted almonds and serve with couscous or rice.

chicken, onions, green pepper, mushrooms, olive oil, vinegar, worcestershire sauce, honey, chilli powder, herbs, apricots , mustard

Taken from www.epicurious.com/recipes/member/views/megs-african-chicken-50129940 (may not work)