This aromatic chicken stew with a thick apricot and almond sauce makes a tasty, low-fat midweek meal that’s easy to prepare
Substitute the apricots for dried prunes, if you prefer
1tbsp olive oil
2 onions, sliced
1tsp ground turmeric
1tsp ground cinnamon
1tsp ground ginger
500g chicken, cubed
500ml of chicken stock
250g pack dried apricots, halved
25g shelled almonds, chopped or sliced (Spain produces fantastic almonds)
1. Heat the oil in a medium pan and cook the onion for 3-4 minutes until softened. Add the spices and chicken and stir to coat evenly. Pour in the stock.
2. Bring to the boil, then cover and simmer for 15 minutes, stirring occasionally. Add the apricots and simmer for a further 15 minutes. Remove the lid, stir well and continue to cook for 10 minutes more until the chicken and apricots are tender and the sauce has thickened slightly.
3. Transfer to a serving dish and sprinkle with the almonds. Garnish with chopped fresh coriander and serve with couscous, flavoured with a little fresh lemon juice.