Monday 14 May 2012

Spicy Chicken and Apricot Stew



Serves 4

fry light
8 boneless skinless chicken thighs, cut into chunks
1 large onion, sliced
2 tsp plain flour
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
600ml/1 pint chicken stock (reduced salt preferably)
12 ready-to-eat dried apricots
rice and peas to serve
 1. Heat fry lightin a large pan, add the chicken and fry for 7 minutes until golden. Remove and set aside.
fry light add the onion and cook for 5 minutes until browned.
Return the chicken to the pan.

2. Sprinkle in the flour and spices and cook, stirring, for 1-2 minutes.
Slowly pour in the stock, stirring, so it sizzles and the sauce turns a rich colour.
Simmer for 15 minutes.
3. Stir in the apricots and simmer for a further 15 minutes.
Taste and season.
Serve with rice and peas.
3 syns per person for apricots

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