Moroccan Chicken & Apricot Bake

Serves: 4

Cuisine:

Moroccan

Recipe Type:

Main Courses

Buffet

Kitchen-to-Table:
Heat Rating:

Sultry

Good Using:

Chicken

Lamb

Ingredients

  • Apricots Dried (handful)
  • Chicken Breasts
  • Garlic Cloves
  • Ras-el-Hanout Spice Blend (2½tsp)
  • Chickpeas (14oz can, drained and rinsed)
  • Chopped tomatoes (2 x 14oz tin)
  • Fresh coriander leaves, torn (handful)

Method

1) Pre-heat oven to 190C / 375F / Gas Mark 5.

2) Rub the chicken breasts with ras-el-hanout spice blend and place in an ovenproof dish. When cooking you will need to cover the dish so ideally chose a dish with a lid – alternatively just use aluminium foil to cover the dish.

3) Sprinkle the chicken with the garlic, chickpeas and apricots. Pour over the tomatoes and 50ml / 2oz water and season with salt and pepper.

4) Cover with the dish and place in the oven to bake for 1 hour.

5) Sprinkle with chopped fresh coriander and serve hot with couscous or rice.

For a vegetarian alternative
Use a selection of vegetables – aubergine and mushrooms are a great choice – instead of the chicken add halloumi cheese for an interesting twist!

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