Spicy Chicken & Apricot Stew by Chef Ali Sayed

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Spicy chicken & apricot stew

Spicy Chicken & Apricot Stew


  • 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

Low-Fat Food
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.

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