Spicy Chicken & Apricot Stew by Chef Ali Sayed

Share on facebook
Share on twitter
Share on linkedin
Spicy chicken & apricot stew
Spicy chicken & apricot stew

Spicy Chicken & Apricot Stew

Prep Time 1 hr
Course Low-Fat Food
Servings 4


  • Olive oil- 2 tbsp
  • Chicken thighs cut into chunks- 8 boneless skinless
  • Large onion, sliced- 1
  • Plain flour- 2 tsp
  • Ground cumin powder- 2 tsp
  • Ground coriander- 2 tsp
  • Paprika- 1 tsp
  • Chicken stock- 600ml
  • 12 Ready to eat dried apricots
  • Salt
  • Rice and peas to serve
  1. Heat half the oil in a large pan, add the chicken and fry for 7 minutes until golden. Remove and set aside. Add the remining oil and onion and cook for 5 minutes until browned. Return the chicken to the pan
  2. Sprinkle in the flour and spices and cook, stirring for 1-2 minutes. Slowly pour in the stock, stirring. The sauce turns a rich color. Simmer for 15 minutes
  3. Stir in the apricot and simmer for a further 15 minutes. Taste and season. Serve with rice and peas
Nutritional value
Per serving 349 kcal, protein 41g, carbohydrates 20g, fat 12g
Chef Ali Sayed

Chef Ali Sayed

Chef Ali Sayed is an Internationally renowned chef, with an experience of 3 decades, He is considered as one of the best chefs across Lebanon and UAE. He is a traveler, food-stylist and food photographer. All combined together with a little crisp of fashion and sport enjoyment in his culinary world that competes against the likes of greatest Michelin Star Chefs.

Leave a Replay

Sign up for my Newsletter