Moroccan chickenSubmitted by: PHRASER
480g chicken breast (trimmed of visible fat and cubed)
2 onions, sliced
1 clove garlic, minced
1 410g can apricot halves in juice (undrained)
1 410g can of chickpeas (drained)
4 tablespoons moroccan spice blend (the one I buy has cinnamon, coriander, ginger, cumin seeds, paprika, but no salt)
1 tablespoon grapeseed oil
60g almonds (optional, not in nutrition info)
2 tablespoons tomato puree (optional, not in nutrition info)
1 tsp cornflour (cornstarch) (optional, not in nutrition info)
Add remaining ingredients and simmer, covered, for 20 minutes. Remove lid to thicken if desired.
2 tablespoons tomato paste can be added for flavour if desired. 1 tsp cornflour (cornstarch) can be carefully whisked into the apricot juice to thicken if required.
Serve with steamed vegetables, and cous cous with chopped almonds, cumin and currants.
Makes 4 generous servings.