|Photo: Middle Eastern chicken & apricot stew recipe|
Cook 30 mins
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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