Moroccan Style Braised Chicken and Chickpeas

    1 hour 10 minutes

    Most Moroccan stews contain some kind of dried fruit, in this case apricots. Serve with couscous, flatbread or rice.

    1 person made this

    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

    Preparation:35min  ›  Cook:35min  ›  Ready in:1hour10min 

    1. Soak the apricots in 1 cup of boiling water for 10 minutes, then strain, reserving the soaking liquid. Chop the apricots.
    2. 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.
    3. 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.
    4. 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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