Serves 8
25 min
Moroccan-Style Chicken Stew
Recipe GLPR6f5370242bdf26
A fragrant North African-inspired stew featuring tender chicken breast pieces simmered in aromatic spices with chickpeas, dried apricots, and fresh coriander. The combination of warming spices like cumin, cinnamon, and ginger creates a rich, complex flavor that pairs beautifully with couscous and fresh salad.
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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
300 ml reduced-salt chicken stock
400 g canned chickpeas, drained
12 dried apricots, sliced
1 small bunch fresh coriander, chopped
Directions
Heat the olive oil in a large shallow pan over medium heat.
Add the chopped onion and cook for about 3 minutes until softened and translucent.
Stir in the crushed garlic and Moroccan spice mix, then cook for a further minute until fragrant.
Add the sliced chicken breasts to the pan and cook for 3 minutes, stirring occasionally.
Pour in the chicken stock and bring to a gentle simmer. Add the drained chickpeas and sliced dried apricots.
Continue to simmer for 5 minutes or until the chicken is cooked through, with no pink inside and an internal temperature of 165F.
Remove from heat and stir through the fresh chopped coriander just before serving.
Serve hot with couscous and a green salad on the side.
