Moroccan-style chicken stew
Stay on track with this low-fat supper that's on the table in half an hour
- Prep: 10 mins
Cook: 20 mins
- Serves 4
- Easy
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
-
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.
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