There's nothing nicer than sitting down to a hot casserole on a cold winter's night. This is a dish that combines a delicious blend of herbs and spices with the sweet flavour of apricots and tangy lemons. It's fragrant, delicious and a good source of protein.
Place red onion, garlic, coriander, parsley, red chilli, cumin, turmeric and olive oil into a food processor and process until finely chopped. Heat a large frying pan with ½ tablespoon of olive oil and add onion mixture to cook for 1-2 minutes, stirring continually.
Coat chicken with seasoned flour. Push onion mixture in pan to one side and pour in 2 tablespoons olive oil, add coated chicken and cook until browned.
Stir in chicken stock and bring to the boil. Add drained chickpeas, apricots, dates, lemon slices and honey. Cover and simmer for 40 minutes, stirring occasionally.
Serve with steamed green beans, broccoli and pumpkin.
TIP: Honey can be replaced with 1-2 tablespoons pomegranate syrup which is available at speciality Middle Eastern delis.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 50 mins |
| Ready in: | 60 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2128 kj |
| Calories | 509 kcal |
| Fat | 24 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 31 g |
| Total Protein | 45 g |
| Fibre | 5.4 g |
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