Moroccan Fruity Chicken Stew

Moroccan Fruity Chicken Stew

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To serve – 4

Preparation time – 5 minutes
Cooking time – 30 minutes

Quite a lot of ingredients, but they all add up to a wonderfully rich and fruity stew.


1 tbsp olive oil 1 large red onion, cut into large chunks 1 onion, cut into large chunks 375 g/12 oz skinless chicken breast fillets, diced 1 tsp ground cumin 1 tsp paprika 1 tsp ground coriander ½ tsp ground cinnamon ½ tsp ground ginger 125g/4 oz dried prunes 125g/4 oz ready-to-eat dried apricots 400g/13 oz tin of chickpeas 600ml/1 pint rich chicken stock 1 tbsp cornflour mixed to a paste with 2tbsps water 4 tbsps chopped fresh coriander


  1. Heat the oil in a large heavy-based saucepan, add the onions and chicken and cook over a medium-high heat for 10 minutes, stirring occasionally, or until golden in places and soft. Add the spices, stir and cook for a further 2 minutes to help the flavours infuse.
  2. Stir in the prunes and apricots, chickpeas and stock and bring to the boil. Cover and cook for 15 minutes until the ingredients are soft and cooked through.
  3. Add the cornflour paste and stir well to thicken slightly, then stir in the fresh coriander.
  4. Serve with couscous if liked.

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