Moroccan Chicken with Chickpeas & Apricots
50 min568 kcal each
A one-pot tagine-style braise: chicken, chickpeas and dried apricots in a cinnamon-cumin tomato sauce, over couscous.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless600 g
- Chickpeas, canned, drained and rinsed1 can
- Couscous, dry200 g
- Canned chopped tomatoes400 g
- Onion1 piece
- Carrots2 piece
- Dried apricots60 g
- Olive oil1 tbsp
- Garlic3 clove
- Fresh coriander10 g
- Lemon juice1 tbsp
- Ground cumin2 tsp
- Ground cinnamon1 tsp
- Turmeric1 tsp
- Ground ginger1 tsp
- Salt1 tsp
- Water250 ml
Method
Prep 15 min · cook 35 min- Brown the cubed chicken in the oil and set it aside.
- Soften the chopped onion and sliced carrots for 8 minutes, then add the garlic and spices for 1 minute.
- Add the tomatoes, chickpeas, chopped apricots and water. Return the chicken and simmer covered for 20 minutes.
- Pour 250 ml of boiling water over the couscous, cover for 5 minutes, then fluff it with a fork.
- Finish the stew with lemon juice and coriander and serve it over the couscous.
Nutrition
per servingCal
568
Protein
45g
Carbs
73g
Fat
10g
Of 16g of sugar per serving, 0g is added sugar.
Of 10g of fat per serving, 1.9g is saturated.
