Moroccan-style chicken and vegetable stew
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.
- 1tbspvegetable oil
- 200gwhite onions, peeled and roughly chopped
- 500gdiced chicken thigh
- 2 cloves garlic, peeled and finely chopped
- 1tspground cumin
- 1tspground turmeric
- 1tspground cinnamon
- 2tbsptomato purée
- 200gcarrots, peeled and roughly chopped
- 15gchicken bouillon, dissolved in 200ml of hot water
- 1x 400gtin chickpeas, drained
- 20gfresh flat-leaf parsley, finely chopped
- 50gdried apricots, roughly chopped
- Salt to taste
- Cut the tomatoes in half and place them cut side down on a lined baking tray in the oven at 170°C 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 five 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.