Middle Eastern chicken & apricot stew

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• mochi

  29 August 2010

  mochi rated and commented on this recipe

  

  Really tasty. I agree it can be a bit watery so I adjust for that. I also make this with lamb replacing the lentils with butternut squash and it's delicious.

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• cassie86

  01 November 2010

  cassie86 rated and commented on this recipe

  

  The best recipe on this site by far! Tastes so gorgeous and is super healthy!

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• Julie's favorite

  03 November 2010

  Julie's favorite rated this recipe

  

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• jan foweraker

  10 November 2010

  jan foweraker rated and commented on this recipe

  

  An absolute winner, everybody who has had this has asked me for the recipe. The pomegranate seeds give it a lovely crunchy texture too. Have tried something similar with lamb but the chicken is more popular. I freeze the pomegranate seeds when in season so always a plentiful supply. I also made it a day ahead (before adding pomegranate) to infuse the flavours

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• Mary Chappell

  12 November 2010

  Mary Chappell rated and commented on this recipe

  

  We had got some Ras el Hanout spice and never used it yet, so this was a good time to do so. Made a very tasty dish, read the comments and used about half the liquid in the recipe, I might use a bit more spice next time.

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• lynne

  13 November 2010

  lynne rated and commented on this recipe

  

  lovely meal, first time i have used ras el hanout, but wont be the last, i did make the mistake of using moroccan cous cous, a bit to much will stick to rice next time

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• Pip

  14 November 2010

  Pip rated and commented on this recipe

  

  Used tinned tomatoes instead of chicken stock & also added a tablespoon of honey to add to the sweetness. I find Ras-al-hanout quite hot so served with yoghurt mixed with mint.

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• Nifty

  15 November 2010

  Nifty commented on this recipe

  Tried this over the weekend and loved it, it is so full of flavour!!

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• jannnie

  15 November 2010

  jannnie commented on this recipe

  This is a family favourite, works just as well with Quorn for veggie option. I use Flat parsley in place of the coriander (pet hate).

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• Caroline

  16 November 2010

  Caroline commented on this recipe

  This was quick, simple and tasted good. It was a great way to use up left over chicken from Sunday dinner.

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• Cathy Youd

  19 November 2010

  Cathy Youd rated and commented on this recipe

  

  I absolutely loved this one! Added the extra lentils as suggested and served it with simple cous cous mixed with fresh coriander. Once the spices had gone in, I couldn't wait for it to be ready because it smelt so gorgeous and then I couldn't shovel it in fast enough! Total winner and will be making again this weekend with my mum to eat while watching the rugby!

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• cakeanyone?

  20 November 2010

  cakeanyone? rated and commented on this recipe

  

  Gorgeous! Used split red lentils and full amount of stock. Took chicken out after only 5 mins in the stock as it was already cooked. Whizzed up the stock, lentils etc in the blender after it'd finished cooking and sauce was of a perfect consistency. Can't wait to try this again.

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• Aimee_CM

  29 November 2010

  Aimee_CM rated and commented on this recipe

  

  Quick, super easy, really tasty and filling. I agree with MelanieG re. using natural apricots - much nicer than the bright orange ones. I threw the pomegranate seeds and extra herbs into the couscous which worked really nicely. Also agree this would work well with lamb or maybe beef.

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• Yum Yum

  20 January 2011

  Yum Yum rated and commented on this recipe

  

  Really lovely ans super quick to make! Used Baharat spice which is really spicy. I would add more apricots as the spice needs some sweetness to cut through it. I also used Mint which helps.

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• Orcadian

  23 January 2011

  Orcadian rated and commented on this recipe

  

  Fantastic recipe - enjoyed by all. I used Baharat spice which I have not used before, what a lovely flavour. I will add a few more apricots and lentils next time. So quick and easy to make.

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• vintageclaret

  06 February 2011

  vintageclaret commented on this recipe

  Made this tonight and it was gorgeous. Put slightly more lentils in and slightly less stock. Definitely put the pomegrante on, makes the dish so tasty!! Quick, easy, and healthy. Thumbs up.

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• CocoVanilla

  17 February 2011

  CocoVanilla rated and commented on this recipe

  

  Based on other reviews I added less stock to make it less watery. The color was a little boring, but it helps with pomegranate and coriander. Great taste and very healthy!

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• same965

  19 February 2011

  same965 rated this recipe

  

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• iwitness

  24 February 2011

  iwitness rated and commented on this recipe

  

  great midweek meal and leftovers the next day are even better

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• nobu

  01 March 2011

  nobu rated this recipe

  

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http://www.bbcgoodfood.com/recipes/260611/

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Ingredients

• olive oil
• 1 large onion , chopped
• 1 tbsp root ginger , grated
• 2 garlic cloves , chopped
• 4 skinless chicken breasts , cut into chunks
• 2 tsp baharat or ras-el-hanout spice blend (look for Bart spices in the supermarket)
• 100g red lentils
• 10 ready-to-eat apricots , finely chopped
• 1 lemon , juiced
• 750ml chicken stock
• a handful of mint or coriander (or both), chopped
• a handful of pomegranate seeds (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 30 mins

Low-fat

Ingredients

• olive oil
• 1 large onion , chopped
• 1 tbsp root ginger , grated
• 2 garlic cloves , chopped
• 4 skinless chicken breasts , cut into chunks
• 2 tsp baharat or ras-el-hanout spice blend (look for Bart spices in the supermarket)
• 100g red lentils
• 10 ready-to-eat apricots , finely chopped
• 1 lemon , juiced
• 750ml chicken stock
• a handful of mint or coriander (or both), chopped
• a handful of pomegranate seeds (optional)

PER SERVING

295 kcalories, protein 41.6g, carbohydrate 28.3g, fat 2.5 g, saturated fat 0.6g, fibre 3.6g, salt 0.29 g

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