Moroccan Spiced Apricot Chicken

  • 30 Sep - 06 Oct, 2017
  • Mag The Weekly
  • Cookery


· 1tbsp olive oil

· 4 chicken breast fillets, trimmed

· 1 medium brown onion, thinly sliced

· 2 garlic cloves, crushed

· 1tbsp Moroccan seasoning mix

· 1tbsp tomato paste

· 2tbsp honey

· 400g can whole peeled tomatoes

· 1 cup chicken stock

· 1 cup dried apricots

· 400g can chickpeas, drained and rinsed

· Fresh coriander leaves, to serve

· Couscous, to serve

Heat oil in a large frying pan over medium-high heat and cook chicken in it for two minutes on each side or until brown in colour then transfer to a plate. Add onion to the pan and cook, stirring, for five minutes or until softened then add garlic and seasoning, and cook for another minute or until fragrant. Add tomato paste and honey. Stir, for one more minute then add tomatoes, stock, apricots and chickpeas. Bring to a boil then return chicken to pan. Reduce heat to low and simmer, uncovered, turning chicken occasionally, until chicken is cooked through and the sauce has reduced and thickened slightly. Serve chicken mixture with couscous and coriander, and enjoy.