Moroccan-style chicken stew

Moroccan-style chicken stew

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(18 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

    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

    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
    Apricots

    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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pretendricky
18th Jan, 2017
5.05
Excellent. Quick and tasty. Clean plates all round.
Nath
19th Sep, 2014
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
24th Jan, 2013
5.05
Loved this recipe tasted so good added a chilly and ginger with some leek. Will defo make this again
yvonnelove
15th Sep, 2012
4.05
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
7th Sep, 2012
5.05
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
6th Sep, 2012
2.05
A wee bit boring. The coriander can not save it; maybe some roasted almonds could add a little extra.
maryfitz
23rd Aug, 2012
1.05
Very disappointing, didn't enjoy this recipe at all.
mikita
8th Jan, 2012
5.05
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
26th Nov, 2011
3.05
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
13th Oct, 2011
5.05
I really enjoyed this even though I'm not a fan of apricots.

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Cheviva
23rd Nov, 2014
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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