Moroccan-style chicken stew

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 tbsp ras-el-hanout or Moroccan spice mix
• 4 skinless chicken breasts, sliced
• 300ml reduced-salt chicken stock
• 400g can chickpeas, drained
• 12 dried apricots, sliced
• small bunch coriander, chopped

Directions

1. Heat the oil in a large shallow pan, then cook the onion for 3 mins. Add the garlic and spices and cook for a further min. Tip in the chicken and cook for 3 mins, then pour in the chicken stock, chickpeas and apricots. Simmer for 5 mins or until the chicken is cooked through. Stir through the coriander and serve immediately with couscous and a green salad, if you like.