Moroccan-style chicken stew

Stay on track with this low-fat supper that’s on the table in half an hour

  • Prep:10 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 309
  • fat 6g
  • saturates 1g
  • carbs 24g
  • sugars 13g
  • fibre 5g
  • protein 40g
  • salt 0.66g


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 tbsp ras-el-hanout or Moroccan spice mix
  • 4 skinless chicken breasts, sliced
  • 300ml reduced-salt chicken stock
  • 400g can chickpeas, drained
  • 12 dried apricots, sliced
  • small bunch coriander, chopped


  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.

Suggested recipes from this collection...