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Nutrition: per serving

  • kcal309
  • fat6g
  • saturates1g
  • carbs24g
  • sugars13g
  • fibre5g
  • protein40g
  • salt0.66g
    low
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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.

Recipe from Good Food magazine, September 2011

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Comments, questions and tips (24)

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Overall rating

A star rating of 4.1 out of 5.24 ratings

Brian 44

A star rating of 4 out of 5.

used fresh apricots instead of dried added a nice fruity flavour

pretendricky

A star rating of 5 out of 5.

Excellent. Quick and tasty. Clean plates all round.

Cheviva

question

This recipe was delicious. My tips are in line with what some of the other posters have said. Half of the stock at first and add as needed. I added a squirt of tomato paste which really helped with the sauce. I put some toasted flaked almonds on top, which added a nutty flavour.

Nath.czechowski@gmail.com

Did this last week end, and it was lovely. I added some flour at the beginning to thicken the sauce. Also added tin tomatoes and some tomato puree as well as some sultanas. Cooked in slow cooker. Kids and husband loved it!

meena_meow

A star rating of 5 out of 5.

Loved this recipe tasted so good added a chilly and ginger with some leek. Will defo make this again

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