Moroccan Chicken and Apricot Stew with Toasted Almonds
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Ingredients
- 700 g chicken thigh fillets
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground ginger
- 100 g dried apricots
- 30 g flaked almonds
- 300 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 400 kcal
- Protein
- 37.8 g
- Carbohydrate
- 17.6 g
- of which sugars
- 15.8 g
- Fat
- 19.1 g
- of which saturates
- 3.4 g
- Fibre
- 3 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 5 minutes until soft, then stir in the garlic and ground ginger and cook for 1 minute.
- 2
Add the chicken thigh fillets and cook for 4-5 minutes, turning, until sealed on all sides.
- 3
Pour in the chicken stock and dried apricots, cover and simmer for 20-22 minutes, until the chicken is cooked through with no pink remaining.
- 4
Toast the flaked almonds in a dry pan for 2 minutes until golden.
- 5
Scatter the stew with the toasted almonds and serve hot.
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