Directions

1. In a mortar, combine the crushed black lime with the ginger, fennel seeds, Aleppo pepper, turmeric, garlic, cardamom seeds and saffron; using the pestle, finely grind the mixture.
   Alternatively blend or use your Thermomix.
   Gradually stir in the olive oil. Scrape the paste into a large pot or sealable container. Add the chicken and turn to coat, seal and refrigerate overnight.
   Alternatively add tofu instead of chicken and refrigerate for around 2 hours only
   
2. Preheat the oven to 175°C. Remove the chicken from the marinade and season with salt. In a large enameled cast-iron casserole pan, heat the vegetable oil until shimmering. Add half the chicken and cook over moderate heat, turning once, until browned, about 6 minutes. Transfer to a plate and repeat with the remaining chicken.
   
3. Pour off all but 2 tablespoons of fat from the casserole. Add the onions and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the stock, apricots, tamarind and whole black limes and bring to a boil. Return the chicken to the casserole, cover and braise in the oven for about 50 minutes, until the chicken is tender. Transfer the chicken to a platter and tent with foil; discard the black limes.
   
   Simmer the sauce over moderately high heat until reduced by one third, about 7 minutes. Stir in the lemon juice, parsley and mint and season with salt; serve with steamed rice. Season as desired with salt and pepper.
   Spoon marinade over chicken pieces and serve.
   
   Alternatives:
   VEGANS/VEGETARIANS: Replace Chicken for TOFU – Marinate for 2 hours only
   1. You may like to add in some Australian Black Lime Relish into the marinade.
   2. Add desired vegetable into the mixture when there is around 30 minutes of cooking time left.
   3. Add curry!
   
   
   
   Make Ahead Of Time