recipes
Moroccan Chicken with Apricots & Lemon
serves 6
15 min prep
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ingredients
| 1 red onion, peeled and roughly chopped 3 cloves garlic, peeled 1/3 cup each fresh coriander and flat leafed parsley 1 small fresh red chilli, seeded 2 teaspoons ground cumin ½ teaspoon turmeric 1 tablespoon olive oil 2 tablespoons seasoned plain flour 1.2kg skinless chicken thigh fillets 2 tablespoons extra olive oil 2 cups salt reduced chicken stock 400g can Edgell Chick Peas, drained 8-10 dried apricot halves 6 fresh dates, halved ½ lemon, thinly sliced 2 tablespoons honey |
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instructions
step 1
Place red onion, garlic, coriander, parsley, red chilli, cumin, turmeric and olive oil into a food processor and process until finely chopped. Heat a large frying pan and spray with oil. Add onion mixture and cook for 1-2 minutes, stirring continually.
step 2
Coat chicken with seasoned flour. Push onion mixture in pan to one side and pour in 2 tablespoons olive oil, add coated chicken and cook until browned.
step 3
Stir in chicken stock and bring to the boil. Add drained Edgell Chick Peas, apricots, dates, lemon slices and honey. Cover and simmer for 40 minutes, stirring occasionally. Serve with pearl couscous and extra honey for drizzling.
recipe tip
Honey can be replaced with 1-2 tablespoons pomegranate syrup which is available at speciality Middle Eastern delis.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2150kJ (513Cal) | 534kJ (128Cal) |
| Protein | 42.9g | 10.7g |
| Fat- Total | 24.2g | 6.0g |
| - Saturated | 5.8g | 1.4g |
| Carbohydrate | 28.2g | 7.0g |
| - Sugars | 17.6g | 4.4g |
| Dietary Fibre | 5.8g | 1.4g |
| Sodium | 518mg | 129mg |
| Potassium | 983mg | 244mg |
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Moroccan Chicken with Apricots & Lemon
Moroccan Chicken with Apricots & Lemon
ingredients
1 red onion, peeled and roughly chopped
3 cloves garlic, peeled
1/3 cup each fresh coriander and flat leafed parsley
1 small fresh red chilli, seeded
2 teaspoons ground cumin
½ teaspoon turmeric
1 tablespoon olive oil
2 tablespoons seasoned plain flour
1.2kg skinless chicken thigh fillets
2 tablespoons extra olive oil
2 cups salt reduced chicken stock
400g can Edgell Chick Peas, drained
8-10 dried apricot halves
6 fresh dates, halved
½ lemon, thinly sliced
2 tablespoons honey
instructions
step 1
Place red onion, garlic, coriander, parsley, red chilli, cumin, turmeric and olive oil into a food processor and process until finely chopped. Heat a large frying pan and spray with oil. Add onion mixture and cook for 1-2 minutes, stirring continually.
step 2
Coat chicken with seasoned flour. Push onion mixture in pan to one side and pour in 2 tablespoons olive oil, add coated chicken and cook until browned.
step 3
Stir in chicken stock and bring to the boil. Add drained Edgell Chick Peas, apricots, dates, lemon slices and honey. Cover and simmer for 40 minutes, stirring occasionally. Serve with pearl couscous and extra honey for drizzling.
serves 6 15 min prep recipe tip
Honey can be replaced with 1-2 tablespoons pomegranate syrup which is available at speciality Middle Eastern delis.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au