Ingredients
- 2 tbsp sunflower oil
- 1 Onion, sliced
- 1 squash, peeled and cubed
- 8 Chicken thighs, skinned and cut into bite-size chunks
- 2 Tomatoes, roughly chopped
- 1 cinnamon stick
- 1 Star anise
- 2 dried red Chillies
- 400g can Chickpeas, drained
- 100g Dried apricots, quartered
- 600ml hot chicken stock
- steamed Couscous, to serve
Method
1. Heat the oil in large saucepan and cook the onion, squash and chicken for 5 minutes until the onion has softened and the squash and chicken are beginning to brown. Add the tomatoes and cook for a further 3-4 minutes until the tomatoes are pulpy.2. Stir in the spices, chickpeas, apricots and stock. Bring to the boil, cover and simmer gently for 20-30 minutes, or until the chicken and squash are tender, and the sauce is fragrant. Serve with steamed couscous.
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Latest Comment
very very good