North African Chicken Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
6
- Ingredients
- 3 Tbsps olive oil
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp ground cinnamon
- ½ tsp ground cilantro
- ½ tsp ground Cumin
- ½ tsp ground Turmeric
- ¼ tsp ground cloves
- 4 boneless, skinless Chicken breasts (cubed)
- 2 onions (chopped)
- 2 Zucchini (chopped)
- fresh ginger (grated)
- 2 cloves garlic cloves (finely chopped)
- 28 ozs canned Tomatoes
- 1 ⅔ cups chicken stock
- 1 Tbsp tomato puree
- 2 Tbsps dark brown sugar
- 4 ozs ready-to-eat Dried apricot (chopped)
- 14 ozs canned chickpeas (drained)
- salt
- freshly ground Black pepper
Preparation steps
1.
Mix 1 tablespoon of oil with the spices in a large bowl. Add the chicken and mix well. Cover and leave to stand for at least 1 hour.
2.
Heat the remaining oil in a large pan and cook the marinated chicken in batches until browned on all sides. Remove from the pan and set aside.
3.
Add the onions and courgettes to the pan and cook over a low heat until softened, but not browned.
4.
Add the ginger and garlic and cook for a further 2 minutes.
5.
Return the chicken to the pan and add the tomatoes, stock, tomato puree and sugar.
6.
Bring to a boil, then cover and reduce the heat. Simmer gently for 35-45 minutes, stirring from time to time, until the chicken is tender and cooked through.
7.
Add the apricots and chickpeas 10 minutes before the end of cooking. Uncover and increase the heat for about 5 minutes to reduce the sauce a little. Season to taste with salt and pepper.
8.
Serve garnished with coriander and yoghurt.
