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Moroccan chicken and apricot stew

30 minutes

Serves 4



I love Moroccan food, the combination of sweet and light spices is the perfect combination that warms and makes you feel content. This stew recipe came from a friend I met at university who was visiting on the Erasmus program and it has been a firm favourite ever since. This Moroccan stew recipe goes great with rice or couscous and i usually serve it with a light salad. This is a simple dinner party recipe and an ideal choice for eating outside in the garden.

Moroccan chicken and apricot stew


  • Olive oil

  • 1 large onion, chopped

  • 1 Tbsp grated root ginger

  • 2 cloves of garlic, chopped

  • 4 skinless chicken breasts, cut into chunks

  • 2 tsp ras-el-hanout

  • 100g red lentils

  • 10 dried apricots, finely chopped

  • 1 lemon, juiced

  • 750ml chicken stock

  • handful of chopped mint and coriander


  • Heat 1 Tbsp of the oil in a pan over a medium heat

  • Add the onion, ginger and garlic to the pan and fry gently until starting to colour (around 8 minutes)

  • Add the chicken to the pan and cook for a further 5 minutes

  • Mix in the Ras-El-Hanout, apricots, lentils and lemon juice. Mix well to combine the ingredients.

  • Stir in the chicken stock, turn down the heat and simmer for 15 minutes. Season and thicken to your taste, stir in the herbs and take off the heat.

  • Serve