Meat

Chicken and Apricot Stew

cook 30 mins
Ingredients
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon peeled and grated fresh root ginger
  • 1 large onion, chopped
  • 600 g (1 1/4 lb) chicken breast fillets, cubed
  • 100 g (3 1/2 oz) red split lentils
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground coriander
  • 12 ready-to-eat dried apricots
  • juice of 1 lemon
  • 750 ml (1 1/4 pints) hot chicken stock
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped coriander
  • seeds of 1 pomegranate
  • 2 tablespoons toasted flaked almonds
  • couscous, to serve
Directions
  • Heat the oil in a large saucepan, add the garlic, ginger and onion and cook for 1–2 minutes. Add the chicken and cook for a further 5 minutes, stirring occasionally.
  • Stir in the lentils, spices, apricots and lemon juice and stir well. Pour in the stock and bring to the boil, then reduce the heat and simmer for 15 minutes.
  • Stir in the herbs and pomegranate seeds, then sprinkle with the almonds. Serve in bowls with couscous.
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