Moroccan-style chicken stew
- Jenny White
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.1 out of 5.24 ratingsRate
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 onion
chopped
-
1 garlic clove
crushed
-
1 tbsp ras-el-hanout
or Moroccan spice mix
-
4 skinless chicken breasts
sliced
-
300ml reduced-salt chicken stock
-
400g can chickpeas
drained
-
12 dried apricots
sliced
-
small bunch coriander
chopped
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Nutrition: per serving
-
kcal309
-
fat6g
-
saturates1g
-
carbs24g
-
sugars13g
-
fibre5g
-
protein40g
-
salt0.66g
low
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Method
-
step 1
Heat the oil in a large shallow pan, then cook the onion for 3 mins. Add the garlic and spices and cook for a further min. Tip in the chicken and cook for 3 mins, then pour in the chicken stock, chickpeas and apricots. Simmer for 5 mins or until the chicken is cooked through. Stir through the coriander and serve immediately with couscous and a green salad, if you like.
Recipe from Good Food magazine, September 2011
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A star rating of 4.1 out of 5.24 ratings
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