Recipes
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
Bring a taste of Morocco into your home with this healthy, fragrant stew. Delicately balanced, it's full of sweet notes from the apricots and cinnamon, and savoury flavours from the cumin, chickpeas and chicken. It makes for a tasty midweek meal that everyone will love – some may even want a second helping.
Leave the tomatoes to cool for a little bit before fully peeling off their skins so they're cold enough to handle.
Cut the tomatoes in half and place them cut side down on a lined baking tray in the oven at 170°C (150°C fan/gas mark 4) for 30 minutes, until softened and the skins have lifted from the flesh.
Remove the tomatoes from the oven and pinch off all the skins.
Place a pan over a high heat. When the pan is hot, add the oil followed by the chopped onions. Sauté for 10 minutes until the onions begin to soften.
Add in the chicken, garlic, cumin, turmeric, cinnamon and tomato purée. Cook for a further 5 minutes.
Add the skinned roasted tomatoes, followed by the carrots and stir well.
Add the chicken bouillon and water, followed by the chickpeas and stir well.
Leave to simmer for 20–30 minutes until the carrots have started to soften, the tomatoes have started to break down and the chicken is cooked through.
Stir in the fresh parsley and dried apricots. Taste and season with salt as needed.
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
The recipes on our website might differ from those served at the places in our care as they’re adapted for you to make at home.
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