2 large leeks, well rinsed and sliced
3 tbsp olive oil
8 chicken thighs
1 x 330ml (11.2 oz.) bottle cider
200ml (6.8 fl oz.) chicken stock
2 tsp dried mixed herbs
1 x 400g jar (14 oz.) Peppadew® Piquanté Pepper and Garlic Pasta Sauce
300g (2/3 lb/10.6 oz.) baby carrots
2 tbsp dried apricots, chopped
Sweat leeks in the butter and olive oil until soft. Brown chicken pieces in a heavy saucepan.
Add leeks, cider, stock, herbs and Peppadew® Piquanté Pepper and Garlic Pasta Sauce to the chicken. Simmer for 40 minutes.
Add baby carrots and apricots and cook for 10 minutes more. Thicken gravy, if desired, adjust seasoning and serve with rice or pap.
Add a load of fresh chillies if you like your stew both hot and fruity.