Moroccan chicken stew

Name: Moroccan chicken stew
Total time: 25 min
Yield: 4
Ingredients: 4 seasoned chicken drumsticks; 500 gram apricot; 500 gram tomato; 2 onion; 600 gram mini potatoes; 4 tablespoon olive oil

Ingredients

4 seasoned chicken drumsticks
500 gram apricot
500 gram tomato

2 onion
600 gram mini potatoes
4 tablespoon olive oil

Directions

Heat the olive oil in a skillet and bake the chicken drumsticks in brown for about six to eight minutes.
Meanwhile, wash the apricots, halve them and remove the seeds.
Cut the tomatoes into pieces.
Cut the onions into wedges.
Place the chicken drumsticks on a plate and gently fry the onion.
Scoop the potatoes and bake everything for three to four minutes.
Spoon the apricots and tomatoes through the potatoes and put the chicken drumsticks in between.
Let it all simmer for eight to ten minutes until the chicken drumsticks and baby potatoes are in a thin sauce.