moroccan fruity chicken stew
How to make moroccan fruity chicken stew recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
1 tablespoon olive oil
1 large red onion, cut in large chunks
1 onion, cut into large chunks
375 g (12 oz) skinless chicken breast fillets, diced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground ginger
125 g (4 oz) dried prunes
125 g (4 oz) ready-to-eat dried apricots
400 g (13 oz) can chickpeas
600 ml (1 pint) rich chicken stock
1 tablespoon cornflour, mixed to a paste with 2 tablespoons water
4 tablespoons chopped fresh coriander
Method:
Heat the oil in a large, heavy-based saucepan, add the onions and chicken and cook over a medium-high heat for 10 minutes, stirring occasionally, or until golden in places and soft.
Add the spices, stir and cook for a further 2 minutes to help the flavours infuse.
Stir in the prunes and apricots, chickpeas and stock and bring to the boil. Cover and cook for 15 minutes until all the ingredients are soft and cooked through.
Add the cornflour paste and stir well to thicken slightly, then stir in the fresh coriander. Serve with couscous, if liked.
For Moroccan chicken & bean soup:
Heat 1 tablespoon olive oil in a saucepan and add 1 thinly sliced red onion and 250 g (8 oz) thinly sliced chicken breast fillets and cook for 3–4 minutes.
Add 1 teaspoon ground cumin, 1 teaspoon ground coriander and ½ teaspoon ground cinnamon and cook for 30 seconds. Pour in 600 ml (1 pint) chicken stock and a drained 400 g (13 oz) can chickpeas.
Bring to the boil, then reduce the heat and add 50 g (2 oz) roughly chopped dried prunes. Cook for a further 4 minutes until piping hot and the chicken is cooked through. Process in a blender for a smooth soup, if liked. Total cooking time 10 minutes.
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| moroccan fruity chicken stew |
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