Moroccan Chicken and Apricot Stew with Chickpeas

A flavorful stew of tender chicken, chickpeas and potatoes, enriched with sweet apricots, almonds and cinnamon. Fresh coriander and lemon make it light and fresh.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 600 g chicken thighs, skinless and boneless
• 2 Stück onions
• 2 Stück garlic cloves
• 15 g ginger, fresh
• 2 Stück carrots
• 400 g waxy potatoes
• 2 EL olive oil
• 1 TL cumin, ground
• 1 TL coriander, ground
• 0.5 TL cinnamon, ground
• 1 TL sweet paprika powder
• 1 Dose chopped tomatoes (can, 400 g)
• 1 Dose chickpeas (can, drained)
• 100 g dried apricots
• 800 ml vegetable stock
• 1 EL honey
• 1 Stück lemon, juice and zest
• 40 g almonds, slivered
• 1 Bund fresh coriander leaves
• salt
• black pepper, freshly ground

Method

1. Pat the chicken thighs dry, cut them into bite-sized pieces and season with salt and pepper.
2. Peel and dice the onions, finely chop the garlic and ginger. Peel the carrots and slice them. Peel the potatoes and cut them into cubes.
3. Heat the olive oil in a large pot and brown the chicken pieces all over until golden. Remove and set aside.
4. In the remaining fat, sweat the onions over medium heat for about 5 minutes until translucent. Add the garlic, ginger, cumin, coriander, cinnamon and paprika powder and toast for 1 minute until fragrant.
5. Add the chopped tomatoes, vegetable stock, carrots, potatoes and dried apricots to the pot. Return the chicken, bring to a boil and simmer covered for about 20 minutes.
6. Rinse and drain the chickpeas and add them to the stew with the honey. Simmer covered for another 10 minutes, until the potatoes and carrots are soft.
7. Toast the almonds without fat in a pan until golden and let them cool on a plate.
8. Season the stew with lemon juice, lemon zest, salt and pepper. Coarsely chop the coriander.
9. Serve the stew in deep bowls, sprinkle with almonds and coriander and serve hot.