The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan apricot chicken Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan apricot chicken.
Buy chicken in bulk and make meals to eat now or freeze for later.
Ingredients (serves 4)
1 tablespoon olive oil
4 (150g each) chicken breast fillets, trimmed
1 medium brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon Moroccan seasoning mix
1 tablespoon tomato paste
2 tablespoons honey
400g can whole peeled tomatoes
1 cup chicken stock
1 cup dried apricots
400g can chickpeas, drained, rinsed
Fresh coriander leaves and couscous, to serve
Heat oil in a large frying pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Transfer to a plate.
Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and seasoning. Cook for 1 minute or until fragrant. Add tomato paste and honey. Cook, stirring, for 1 minute. Add tomatoes, stock, apricots and chickpeas. Bring to the boil.
Return chicken to pan. Reduce heat to low. Simmer, uncovered, turning chicken occasionally, for 20 minutes or until chicken is cooked through and sauce has reduced and thickened slightly. Serve chicken mixture with couscous and coriander.
Chicken tips: Freeze chicken breasts in a single layer in freezer or snap-lock bags for up to 6 months.
If using chicken breasts for stir-fries or casseroles, slice or chop the chicken before freezing for quicker defrosting.
When barbecuing chicken breasts, cut 2cm-deep slits into top of chicken for a shorter cooking time. This technique is also useful for marinating, so the chicken absorbs more flavour.
Super Food Ideas - September 2009, Page 21
Recipe by Kirrily La Rosa
More Middle Eastern Recipes:
Moroccan chicken rissoles
Eggplant & Beef Hotpot
Chicken with Mushroom and Tomato
Frike with Fish Stew Recipe
Stuffed Baby Zucchini with Tomato Sauce
Chicken Tagine Moroccan Style
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