Moroccan chicken and apricot stew
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.
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.