The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invitations you to try Moroccan apricot bird Recipe. Enjoy Middle Eastern meals and learn how to make Moroccan apricot chook.
Buy bird in bulk and make food to eat now or freeze for later.
Ingredients (serves four)
1 tablespoon olive oil
four (150g every) fowl breast fillets, trimmed
1 medium brown onion, halved, thinly sliced
2 garlic cloves, overwhelmed
1 tablespoon Moroccan seasoning mix
1 tablespoon tomato paste
2 tablespoons honey
400g can whole peeled tomatoes
1 cup hen stock
1 cup dried apricots
400g can chickpeas, tired, rinsed
Fresh coriander leaves and couscous, to serve
Method
Heat oil in a large frying pan over medium-excessive warmth. Cook bird for 2 mins every aspect or till browned. Transfer to a plate.
Add onion to pan. Cook, stirring, for five minutes or until softened. Add garlic and seasoning. Cook for 1 minute or until fragrant. Add tomato paste and honey. Cook, stirring, for 1 minute. Add tomatoes, stock, apricots and chickpeas. Bring to the boil.
Return chicken to pan. Reduce warmth to low. Simmer, uncovered, turning bird occasionally, for 20 mins or till chook is cooked thru and sauce has reduced and thickened slightly. Serve bird aggregate with couscous and coriander.
Notes
Chicken recommendations: Freeze fowl breasts in a unmarried layer in freezer or snap-lock luggage for up to six months.
If using hen breasts for stir-fries or casseroles, slice or chop the fowl earlier than freezing for quicker defrosting.
When barbecuing hen breasts, reduce 2cm-deep slits into pinnacle of chook for a shorter cooking time. This technique is also useful for marinating, so the chook absorbs more flavour.
Nutritional information
This records is according to serve.
Protein Dietary Fibre
43.50g 8.40g
Fat Total Energy
7.90g 2093kJ
Fat Saturated Sodium
1.70g 1284mg
Carbohydrate Total Cholesterol
59.50g ninety seven.00mg
Carbohydrate Sugars -
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