Sunday, November 8, 2009

Moroccan Apricot Chicken

Serves 4
1tbsp olive oil
4 (approx 150gr each)chicken breast fillets
1 med brown onion, halved, thinly sliced
2 cloves garlic, crushed 
1tbsp Moroccan Seasoning
1tbsp tomato paste 2 tbsp honey
400gr can whole peeled tomatoes 
1 cup chicken stock 
1 cup dried apricots
400gr can chickpeas, drained and rinsed
fresh coriander leaves and couscous to serve 

1. Heat oil in a large pan over medium-high heat. Cook chicken for 2 min each side or until browned. transfer to a plate 
2. Add onion to pan. Cook stirring, for 5 min or until softened. Add garlic and seasoning. Cook for 1 min or until fragrant. Add tomato paste and honey. Cook, stirring, for 1 min. Add tomatoes, stock, apricots and chickpeas. Bring to the boil
3. Return chicken to the pan. Reduce heat to low. Simmer uncovered,turning chicken occasionally, for 20 min or until chicken is cooked through and sauce has reduced and thickened slightly. Serve chicken mixture with couscous and coriander

Recipe comes from either Super Food ideas or Recipe+ magazines not sure which one, if anyone knows let me know so I can quote the right one


Val - Apple Cottage said...

That sounds delicious and I'm going to try it this week. Chickpeas have become one of my favourites lately.

Jazy said...

It's a big Favourite here too Val!