Spicy Chicken & Apricot Stew
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
