SPICY CHICKEN & APRICOT STEW

 

SPICY CHICKEN & APRICOT STEW

 

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Adapted from a Good Food Recipe
Serves 4 - works out to ¼ point per portion

8 boneless chicken thighs, cut into chunks
1 large onion, sliced
1 tbsp plain flour (1 point)
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
600ml/1 pt chicken stock
1 tin apricots, drained

1. Fry the chicken in frylite for 7 mins until golden.   Remove and set aside.   Spray the pan with frylite again and cook the onion for about 5 mins until brown.   Return the chicken to the pan.
2. Sprinkle in the flour and spices and cook, stirring, for 1-2 mins.
Slowly pour in the stock, stirring, so it sizzles and the sauce turns a rich colour.   Simmer for 15 mins.
3. Stir in the apricots and simmer for a further 15 mins.   Season to taste.   Serve with rice and peas.


I used 4 chicken breasts instead of the thighs and I left them whole.
I would advise you to simmer it quite vigorously so that the sauce reduces to a nice consistency as I found it was a little watery before I did that.
I served it with couscous mixed with peas and broad beans.