Meat

Moroccan Fruity Chicken Stew

cook 30 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 large red onion, cut in large chunks
  • 1 onion, cut into large chunks
  • 375 g (12 oz) diced chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 125 g (4 oz) dried prunes
  • 125 g (4 oz) dried apricots
  • 400 g (13 oz) can chickpeas
  • 600 ml (1 pint) rich chicken stock
  • 1 tablespoon cornflour, blended with 2 tablespoons water
  • 4 tablespoons chopped coriander
Directions
  • Heat the oil in a large, heavy-based saucepan and cook the onions and chicken, stirring occasionally, over a moderately high heat for 10 minutes or until golden in places and soft. Add the spices, stir and cook for a further 2 minutes to help the flavours infuse.
  • Add the prunes and apricots, chickpeas and stock and bring to the boil. Cover and cook for 15 minutes until all the ingredients are soft and cooked through.
  • Add the blended cornflour and stir well to thicken slightly, then stir in the fresh coriander. Serve with couscous, if liked.
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