Moroccan-style chicken stew

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• garlic clove↗1

  crushed

• ras-el-hanout1 tbsp tbsp

  or Moroccan spice mix

• skinless chicken breasts↗4

  sliced

• reduced-salt chicken stock↗300ml ml
• can chickpeas↗400g g

  drained

• dried apricots↗12

  sliced

• small bunch coriander

  chopped

Step-by-step instructions

1. 1

   Heat the oil in a large shallow pan, then cook the onion for 3 mins. Add the garlic and spices and cook for a further min. Tip in the chicken and cook for 3 mins, then pour in the chicken stock, chickpeas and apricots. Simmer for 5 mins or until the chicken is cooked through. Stir through the coriander and serve immediately with couscous and a green salad, if you like.