Chef Ali Sayed

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Spicy Chicken & Apricot Stew by Chef Ali Sayed

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Spicy Chicken & Apricot Stew

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Prep Time 1 hr

Course Low-Fat Food

Servings 4

Video

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A post shared by Cook with Chef Ali (@chefalyofficial)

Notes

Ingredients

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

Directions

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
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
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 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.