Minggu, 06 Januari 2013

Photo: Middle Eastern chicken & apricot stew recipe
Middle Eastern Chicken and Apricot Stew

Serves 4
Cook 30 mins


olive oil
1 large onion , chopped
1 tbsp root ginger , grated
2 garlic cloves , chopped
4 skinless chicken breasts , cut into chunks
2 tsp baharat or ras-el-hanout spice blend (look for Bart spices in the supermarket)
100g red lentils
10 ready-to-eat apricots , finely chopped
1 lemon , juiced
750ml chicken stock
a handful of mint or coriander (or both), chopped
a handful of pomegranate seeds (optional)


Heat 1 tbsp olive oil in a pan. Add the onion, ginger and garlic, and season. Cook for 8 minutes and then add the chicken. Cook for 5 minutes and then add the spice blend, lentils, apricots and lemon juice.

Stir in 750ml of stock or water and simmer for 15 minutes. Stir in the herbs and pomegranate seeds (if using) and serve with rice or couscous.

Nutrition per serving

295 kcalories, protein 41.6g, carbohydrate 28.3g, fat 2.5 g, saturated fat 0.6g, fibre 3.6g, salt 0.29 g

Recipe from olive magazine, February 2010.

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