INGREDIENTS:
1 tbsp virgin olive oil.
2 garlic cloves peeled and crushed.
2 medium onions.
2 boneless chicken breasts skinned and cut into bite-sized pieces.
10g bunch fresh coriander.
10g bunch fresh mint.
1 tsp hot chilli powder (use mild if you prefer).
1 tsp ground cumin.
½ tsp cinnamon.
1 400g can chopped tomatoes.
1 400g can chickpeas.
75g no soak apricots.
25g blanched almonds.
METHOd:
Put the oil, garlic, chicken, herbs and spices in a large saucepan over medium heat for 5 minutes. Toss well together and stir regularly.
Add all remaining ingredients, then fill empty tomato can with cold water and pour into pan. Bring to boil, then reduce heat and simmer gently for 25-30 minutes until chicken is tender, stirring occasionally.
Serve with a grain of your choice, (we usually have quinoa or brown rice), salad or steamed veggies.
Serves 3-4
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