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Moroccan Fruity Chicken Stew
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
- 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.
- 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.
- Add the cornflour paste and stir well to thicken slightly, then stir in the fresh coriander.
- Serve with couscous if liked.
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