chicken and apricot stew

How to make chicken and apricot stew recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
1 tablespoon olive oil
2 garlic cloves, crushed
1 tablespoon peeled and grated fresh root ginger
1 large onion, chopped
600 g (1 lb 5 oz) chicken breast fillets, cubed
100 g (3½ oz) red split lentils
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
12 ready-to-eat dried apricots
juice of 1 lemon
750 ml (1¼ pints) hot chicken stock
1 tablespoon chopped mint
1 tablespoon chopped fresh coriander
seeds of 1 pomegranate
2 tablespoons toasted flaked almonds
couscous, to serve

Method:
Heat the oil in a large saucepan, add the garlic, ginger and onion and cook for 1–2 minutes. Add the chicken and cook for a further 5 minutes, stirring occasionally.

Add the lentils, spices, apricots and lemon juice and stir well. Pour in the stock and bring to the boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.

Stir in the herbs and pomegranate seeds, then sprinkle with the almonds. Serve in bowls with couscous.

For chicken & apricot wraps:
Spread 4 tortilla wraps with 2 tablespoons mayonnaise. Top each with the leaves of ½ Little Gem lettuce, ½ cored, deseeded and sliced red pepper, 2 chopped ready-to-eat dried apricots, a few coriander leaves, 100 g (3½ oz) diced ready-cooked chicken breasts and 2 teaspoons mango chutney. Roll up the wraps and serve. Total cooking time 10 minutes.

chicken and apricot stew