Moroccan-style chicken stew - Good Food Middle East
Stay on track with this low-fat supper that’s on the table in half an hour
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 tbsp ras-el-hanout or Moroccan spice mix
- 4 skinless chicken breasts, sliced
- 300ml reduced-salt chicken stock
- 400g can chickpeas, drained
- 12 dried apricots, sliced
- small bunch coriander, chopped
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