Gluten Free Moroccan Chicken with Apricots


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"A delicious way to use a tin of apricots. ."

Serves 4 | Prep Time 10 | Cook Time 25 mins

Why I Love This Recipe

I was given "The Food of Morocco" recipe book by my niece and I I have really enjoyed trying out some of the recipes. Moroccan dishes are more subtle spice wise than Indian recipes, although they contain many of the same spices. This recipe has become a firm favourite and is really easy to make. It also freezes well. In the photo i have used dried apricots, however I wouldn't really recommend this as it hasn't turned out quite so delicious.


Ingredients You'll Need

4 skinless chicken breasts (about 175g each)
40g butter
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground black pepper
1/8th tsp cayenne pepper
1 onion, sliced
250 ml chicken stock (check for wheat, barley or rye)
6 sprigs of fresh coriander (optional)
500g fresh apricots or 425 g tin of apricot halves in natural juice
2 tablespoons honey
2 tablespoons slivered almonds, toasted (optional)
Rice to serve (optional)


Directions

Melt butter in large frying pan, add spices and cook for 1 min on a low heat. Increase heat to medium and add chicken breasts. Cook for 1 min on each side. Be careful not to let the spices burn


Add onions around the chicken and cook for 5 mins, (turn chicken and stir onions occasionally). Add stock and coriander sprigs and season. Reduce heat to low, cover and simmer for 5 mins.


Wash and halve the apricots and remove the stones. Place cut side down around the chicken and drizzle with honey. Cover and simmer for 7-8 mins, turning the apricots after 5 mins. Remove chicken, let rest for 2-3 mins, then slice diagonally. Remove coriander sprig if used


Serve on a bed of rice, with almonds sprinkled on top


Pairs Well With

Rice


Questions, Comments & Reviews



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