Adding chickpeas, dried fruit and warming spices to meat or poultry stews is typical of Moroccan cooking. Serve with couscous or flatbread for a wholesome meal.
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50g dried apricots
1 tbsp olive oil
4 chicken breast fillets
1 large onion, finely chopped
6 garlic cloves, crushed
2 celery sticks, thinly sliced
400g can chickpeas, drained and rinsed
400g can chopped tomatoes
2 tsp grated lemon zest
2 tbsp lemon juice
1 1/2 tsp ground coriander
freshly ground black pepper
2 tbsp chopped fresh coriander
Method Prep:15min › Cook:20min › Ready in:35min
Put the apricots in a small bowl and pour over 250ml boiling water. Leave to stand for 10 minutes, then strain, reserving the soaking liquid, and chop the apricots.
Meanwhile, heat the oil in a large, deep frying pan or flame-proof casserole over a medium heat. Add the chicken and cook gently for 3 minutes until golden brown all over. Transfer the chicken to a plate.
Add the onion and garlic to the frying pan and cook, stirring frequently, for 7 minutes or until the onion is tender. Add the celery and cook for 3 minutes.
Stir in the apricots, the reserved liquid, the chickpeas, the tomatoes with their juice, the lemon zest and juice, ground coriander and pepper to season.
Bring to the boil and return the chicken to the pan. Reduce the heat to a simmer, cover and cook for 15–20 minutes or until the chicken is cooked through. Taste to check the seasoning, then stir in the chopped coriander just before serving.
This recipe could also be made with cubed lean lamb but would need to cook for about 1 hour. Serve with flat bread, rice or couscous and a vegetable dish such as Carrots with Cumin (recipe on this website).