Ingredients
- 2 tbsp coconut or olive oil
- 1 large onion
- 2 cloves garlic
- 2 red peppers
- 8 dried apricots
- 7-8 skinless & boneless chicken thighs
- 3 tsp ground cumin
- 3 tsp ground coriander
- 1 tsp ground cinnamon
- 2 tins chopped tomatoes
- 1 tin chickpeas
- 2 chicken stock cube
- Pepper
- Handful fresh coriander/ parsley to serve
Step 1 :
Peel and thinly slice the onion, crush the garlic and cut the pepper into 3cm chunks. Roughly chop the apricots. On a separate board, cut the chicken thighs into bite-sized pieces.
Step 2 :
Heat the coconut oil on a medium heat in a large saucepan. Add the onion, garlic and chicken and gently fry for 6-8 mins, stirring regularly until the onion has browned.
Step 3 :
Sprinkle in the spices and cook for 30 seconds continuously stirring.
Step 4 :
Add the pepper, tinned tomatoes, drained chickpeas, apricots and crumbled stock cubes. Season with pepper and bring to a simmer.
Step 5 :
Cover with a lid and cook for 20-25 mins or until the chicken is tender and the sauce has thickened.
Step 6 :
Serve sprinkled with coriander/ parsley and a portion of cauliflower rice or steamed green beans.