Chicken and Apricot Stew

Recipe by
Total Time:
25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba, Aatu Kal Paya

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Ingredients

  • 1 tbsp. olive oil
  • 2 garlic cloves, crushed
  • 1 tbsp. peeled and grated fresh ginger root
  • 1 large onion, chopped
  • 250 gms. boneless chicken breasts, cubed
  • ½ cup red lentils
  • 1 tsp. ground cumin
  • ¼ tsp. ground cinnamon
  • ¼ tsp. turmeric
  • ¼ tsp. ground coriander
  • 12 dried apricots
  • Juice of 1 lemon
  • 3 cups hot chicken stock
  • 1 tbsp. chopped mint
  • 1 tbsp. chopped coriander leaves
  • Seeds of 1 pomegranate
  • 2 tbsp. almonds, toasted and slivered
  • 2 tbsp. couscous, to serve

How to Make Chicken and Apricot Stew

  • Heat the oil in a large saucepan, add the garlic, ginger and onion, and cook for 1-2 minutes.
  • Add the chicken and cook for another 5 minutes, stirring occasionally.
  • Stir in the lentils, spices, apricots and lemon juice and stir well.
  • Pour in the stock and bring to a boil.
  • Then reduce the heat and simmer for 15 minutes.
  • Stir in the herbs and pomegranate seeds, then sprinkle with the almonds.
  • Serve in bowls with couscous.

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