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Moroccan-style chicken stew

Moroccan-style chicken stew

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(17 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Stay on track with this low-fat supper that's on the table in half an hour

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal309
  • fat6g
  • saturates1g
  • carbs24g
  • sugars13g
  • fibre5g
  • protein40g
  • salt0.66g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • small bunch coriander, chopped

Method

  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.

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Comments, questions and tips

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Comments (21)

Nath's picture

Did this last week end, and it was lovely. I added some flour at the beginning to thicken the sauce. Also added tin tomatoes and some tomato puree as well as some sultanas. Cooked in slow cooker. Kids and husband loved it!

meena_meow's picture
5

Loved this recipe tasted so good added a chilly and ginger with some leek. Will defo make this again

yvonnelove's picture
4

Nice dish although not as spicy as I'd thought so next time I will add more. Hadn't read the comments about the stock before I started but 300ml is definitely too much. I would half that and add more if necessary. Saying that, there was clear plates all around! I served with couscous and green veg.

suedulley's picture
5

I cooked this last night and substituted the apricots with a bag of cubed carrots and swede (pre cooked before adding) The spice is delicious !Will definately cook again

frenske's picture
2

A wee bit boring. The coriander can not save it; maybe some roasted almonds could add a little extra.

maryfitz's picture
1

Very disappointing, didn't enjoy this recipe at all.

mikita's picture
5

Most lovely and very healty dish! Apricot adds a really nice sweet taste to this stew. Unfortunately fresh coriander is not available in my country (at reasonably price) so we substitute it with some dried and ground seeds.

cheungy's picture
3

I put in twice the amount of apricots as there didn't seem to be much with 12 in there. didn't have any coriander so left that out. I ate this and there still wasn't enough flavour. I used Bart Ras-el-hanout spice mix from supermarket, so perhaps I will put in more spice next time, and maybe a bit of lemon juice.

relm514's picture
5

I really enjoyed this even though I'm not a fan of apricots.

lizzafezza's picture
3

Good, quick mid week meal, even my 2 year old and 11 mth old enjoyed it. Served with cous cous.

natanya-joy's picture
5

This has become a regular dish in our family, we have it probably once a week and we all love it! I couldn't find a moroccan spice mix, so I made my own looking up the blend online, there are a few good ones which are easy to follow. I also left cloves out of the mix, as they're so strong. My 2 and 3 year olds LAP it up. I also use carrots instead of apricots when I haven't got them, and it's yummy too.

bethocallaghan's picture
4

The Ra El Hanout is quite strong and normally that would be great for me but my 2 year old daughter was eating it as well. So I added a little creme fraiche and I thought it was so nice that I added it to everyones.

natanya-joy's picture
5

this is delicious. I made my own Moroccan Spice mix by looking up a spice blend online, I also missed out a couple of the stronger spices like cloves and cardemon, and we found the flavour was much nicer and more kid friendly! They loved it. I also used less stock, and lemon was lush with it.

tilleyflipflop1's picture
3

I made this last night, we used the Ras El Hanout spice mix bought in Marrakesh but the flavour was too strong, sot he combination of spice and chick pea's meant the bedroom windows had to be open all night! Less spice, less chick peas more apricots and maybe some lemon juice next time! Will keep trying though as the potential is there. I served it with couscous.

stormyraincloud's picture
4

Lovely :)

turron's picture

Made this last night and it was lovely. I used thigh meat instead of breast, doubled the quantities of everything except the stock (I think I used enough to cover) and extended the cooking times to thicken. It was also a pleasure to use the ras-el-hanout I bought at the market in Tangier.

alexrim's picture

I made this last night. I couldn't find the ras-el-hanout or Moroccan spice mix in my small local supermarket so used a teaspoon of Harissa paste. I used a chicken stock cube in water. 300mls is far too much as it is not as thick. Next time I would use 150ml and add more if needed. Delicious though and really quick.

kirstystevens's picture

Try preserved lemons instead of apricots, a few green olives will go nicely with this too :D

amb204's picture

Can the chicken be replaced with pork and it still taste as nice?

pisteuomen's picture

Not yet made this but it's similar to a lamb tagine that I make. I would say that you will need the apricots. If it's anything like the tagine that I make, they will semi-melt giving the sauce a wonderfully sweet taste. I make my lamb one with dates (and sooooo many people turn their nose up at it) - but they actually melt, thicken the sauce and give it a lovely sweetness. People don't know that dates are in it til I tell them!

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Questions (1)

Cheviva's picture

This recipe was delicious. My tips are in line with what some of the other posters have said. Half of the stock at first and add as needed. I added a squirt of tomato paste which really helped with the sauce. I put some toasted flaked almonds on top, which added a nutty flavour.

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