Moroccan Style Braised Chicken and Chickpeas
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Picture by:
Zoë Harpham
Moroccan Style Braised Chicken and Chickpeas
Most Moroccan stews contain some kind of dried fruit, in this case apricots. Serve with couscous, flatbread or rice.
Ingredients
Serves: 4
- 1/4 cup dried apricots
- 1 tablespoon olive oil
- 4 chicken breast fillets, each about 150g
- 1 large onion, finely chopped
- 6 garlic cloves, crushed
- 2 celery stalks, thinly sliced
- 400g tin chickpeas, drained and rinsed
- 400g tin chopped tomatoes
- 2 teaspoons grated lemon zest
- 1 1/2 tablespoons lemon juice
- 2 teaspoons ground coriander
- freshly ground black pepper
- 1 1/2 tablespoons chopped fresh coriander leaves
Directions
Preparation:35min ›
Cook:35min ›
Ready in:1hour10min
- Soak the apricots in 1 cup of boiling water for 10 minutes, then strain, reserving the soaking liquid. Chop the apricots.
- Meanwhile, heat the oil in a large, deep frying pan or flameproof casserole dish over a moderate heat. Add the chicken and cook gently for 3–5 minutes until golden brown all over. Transfer the chicken to a plate.
- Add the onion and garlic to the pan and cook, stirring frequently, for 7 minutes, or until the onion is tender. Add the celery and cook for 3 minutes. Stir in the apricots, the reserved soaking liquid, the chickpeas, tomatoes, lemon zest and juice, ground coriander and pepper to season.
- Bring to the boil and return the chicken to the pan. Reduce the heat to a simmer, cover and cook for 15–20 minutes, or until the chicken is cooked through. Taste to check the seasoning, then stir in the fresh coriander just before serving.
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