Chicken & Chickpea Moroccan Stew

Ingredients

• 4 chicken thighs, skin removed
• 400g tin chickpeas, drained
• 80g dried apricots, halved
• 1 preserved lemon, rind finely chopped
• 1 onion, diced
• 3 garlic cloves
• 1 tsp each: cumin, coriander, turmeric, cinnamon
• 400ml chicken stock
• 2 tbsp olive oil
• Fresh coriander to serve

Method

1. Brown chicken in oil; set aside. Soften onion and garlic 5 min.
2. Add spices; cook 1 min. Return chicken with stock, apricots and preserved lemon.
3. Add chickpeas; simmer 35 min until chicken is tender.
4. Serve over couscous with fresh coriander.