Middle Eastern Chicken & Apricot Stew

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Middle Eastern Chicken & Apricot Stew
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Makes: 4 servings adjust
A stew doesn't have to be a long time cooking, this speedy little number can be made after work

Directions

Ingredients

  • Olive Oil
  • 1 large Onion, chopped
  • 1 tablespoon Root Ginger, grated
  • 2 Garlic Cloves, chopped
  • 4 Chicken Breasts, skinless, cut into chunks
  • 2 tablespoons Baharat, or ras-el-hanout spice blend (look for Bart spices in the supermarket)
  • 100 grams Red Lentil
  • 10 Apricots, finely chopped
  • 1 Lemon, juiced

Step 1

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.

Ingredients

  • 750 milliliters Chicken Stock
  • Fresh Mint, a handful, or coriander (or both), chopped
  • Pomegranate Seeds, a handful of (optional)

Step 2

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.
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