Middle Eastern chicken & apricot stew

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• Rayne

  20 December 2011

  Rayne commented on this recipe

  Delicious! Like the previous comments say, don't skip the pomegranate seeds, they make all the difference!

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• Stevie B

  12 January 2012

  Stevie B rated and commented on this recipe

  

  Easy dish to make. We added a little chilli and lemon zest near the end of cooking to wake it up a bit; certainly wouldn't have minded a bit more depth and spice ... but for such a quick dish it's impressive and one of its charms is the light, fresh taste.

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• in love with food

  28 January 2012

  in love with food rated and commented on this recipe

  

  too watery for me, I ended up taking some water out

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• AnnaT1979

  03 February 2012

  AnnaT1979 rated and commented on this recipe

  

  This recipe is great! So easy and so quick as a mid-week meal. I made a few variations such as add two teaspoons of harrissa and toasted flaked almonds. I also added extra lentils and I think this helped with regards to soaking up the liquid as well as cooking it for longer than the recommended 15mins. I served this with roasted Quinoa and vegetables which worked really well. This recipe will definitely be added as a regular to our weekly-mad-rush-like dinners!

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• Cambridge Ladybird

  06 February 2012

  Cambridge Ladybird rated and commented on this recipe

  

  Lovely mid-week supper. Very quick and simple to make, I've had it in my binder for months but struggled to find Ras-el-hanout. I saw it in the supermarket today and pounced.....very glad I did. I didn't have any pomegranate seeds but will try the trick of freezing them in the summer. I can see this becoming a family favourite!

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• Hagey

  22 February 2012

  Hagey commented on this recipe

  Wow.

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• Anna Polanek

  22 February 2012

  Anna Polanek rated this recipe

  

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• Anna Polanek

  22 February 2012

  Anna Polanek rated this recipe

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• Lorna

  24 February 2012

  Lorna rated and commented on this recipe

  

  Simply delicious

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• Lorna

  24 February 2012

  Lorna commented on this recipe

  Simply delicious

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• Kay

  10 April 2012

  Kay rated and commented on this recipe

  

  Great recipe! Used own ras-el-hanout mix (easy to find recipe on the web) and reduced liquid 20-30% so it was less juicy and good for serving over rice/couscous. Extremely flavorful. Even better as leftovers when flavors have melded.

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• Cake Jessica

  16 April 2012

  Cake Jessica rated and commented on this recipe

  

  Delicious! I needed to add a little more stock than necessary, but it was a very quick and easy mid-week supper.

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• Sharon

  15 May 2012

  Sharon rated and commented on this recipe

  

  Aromatic spicey rather than hot spicey, loved it. Reheated well at work the next day. I used both mint and corriander which went down a storm with Mr S. Serving it with rice meant I needed to thicken it at the end.

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• Jam

  07 June 2012

  Jam rated and commented on this recipe

  

  Delicious for a veggie going back to meat, chicken was tender. I put it all in slow cooker for an hour and browning meat & onions. Put 1 tsp of the spice mix as was for my two young girls as well they liked it and was enough spice for them.

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• Sabrina

  19 June 2012

  Sabrina commented on this recipe

  Very easy and very quick. I suggest adding 3/4 of the stock first and then adding the rest bit by bit later if needed.

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• Sabrina

  19 June 2012

  Sabrina rated this recipe

  

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• carolj

  28 July 2012

  carolj rated and commented on this recipe

  

  yummy special and simple!

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• carolj

  28 July 2012

  carolj commented on this recipe

  if too thin add cornflour!

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• carolj

  28 July 2012

  carolj commented on this recipe

  did with cinammon! superb!!

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• Justinafit

  01 August 2012

  Justinafit rated and commented on this recipe

  

  Great recipe I did not had apricots or pomegranate & still tasted great:-)

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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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