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Moroccan-style chicken stew
Serves 4
Easy
Prep:
Cook:
Stay on track with this low-fat supper that's on the table in half an hour
Skip to ingredients
- 1 tbsp olive oil
- 1 onionchopped
- 1 garlic clovecrushed
- 1 tbsp ras-el-hanoutor Moroccan spice mix
- 4 skinless chicken breastssliced
- 300ml reduced-salt chicken stock
- 400g can chickpeasdrained
- 12 dried apricotssliced
- small bunch corianderchopped
Nutrition: per serving
- kcal309
- fat6g
- saturates1g
- carbs24g
- sugars13g
- fibre5g
- protein40g
- salt0.66glow
Method
step 1
Heat the oil in a large shallow pan, then cook the onion for 3 mins. Add the garlic and spices and cook for a further min. Tip in the chicken and cook for 3 mins, then pour in the chicken stock, chickpeas and apricots. Simmer for 5 mins or until the chicken is cooked through. Stir through the coriander and serve immediately with couscous and a green salad, if you like.
