Moroccan-style chicken stew

Latest comments and suggestions

Results 1-20

• Nex

  15 August 2011

  Nex commented on this recipe

  looks lovely. gonna try... though apricots kinda put me off.. i wonder if i could substitute it with something?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PumpkinBear

  15 August 2011

  PumpkinBear commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• amb204

  15 August 2011

  amb204 commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kirsty

  15 August 2011

  Kirsty commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AlexR

  16 August 2011

  AlexR commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Isabella

  01 September 2011

  Isabella commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• StormyRaincloud

  06 September 2011

  StormyRaincloud rated and commented on this recipe

  

  Lovely :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DaveK

  07 September 2011

  DaveK rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tilleyflipflop

  15 September 2011

  Tilleyflipflop rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• natanya-joy

  17 September 2011

  natanya-joy commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  18 September 2011

  Beth rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• natanya-joy

  02 October 2011

  natanya-joy rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynsey

  04 October 2011

  Lynsey rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• relm514

  13 October 2011

  relm514 rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• in love with food

  26 November 2011

  in love with food rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mikita

  08 January 2012

  mikita rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mary Fitz

  23 August 2012

  Mary Fitz rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frenske

  06 September 2012

  Frenske rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sue d

  07 September 2012

  sue d rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yvonne

  15 September 2012

  Yvonne rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1572645/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat, Super healthy

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

Per serving

309 kcalories, protein 40g, carbohydrate 24g, fat 6 g, saturated fat 1g, fibre 5g, sugar 13g, salt 0.66 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.