Moroccan-style chicken stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 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
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.