Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories516 kcal (26%)
Total Fat24.3 g (35%)
Carbs39.4 g (15%)
Sugars13.5 g (15%)
Protein38.3 g (77%)
Sodium1404.5 mg (70%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 Tbspolive oil
1onion
medium, peeled and thinly sliced
300gboneless skinless chicken thighs
quartered
1 ½ tspground cumin
1 ½ tspground coriander
¼ tspground cinnamon
1red pepper
deseeded and cut into roughly 3 cm chunks
1 x 400gcan chopped tomatoes
1 x 210gcan chickpeas
drained
25gdried apricots
roughly chopped
1chicken stock cube
fresh coriander
or parsley, leaves roughly chopped, to serve
Instructions
Step 1
Preheat the oven to 200°C/fan 180°C/Gas
Step 2
Heat the oil in a medium flame-proof casserole over a medium heat.
Step 3
Add the onion and chicken and gently fry for 6-8 minutes, or until the onion is lightly browned, stirring regularly.
Step 4
Sprinkle with the spices and cook for a few seconds more, stirring.
Step 5
Add the pepper, tomatoes, chickpeas, apricots and crumbled stock cube.
Step 6
Pour in 250ml water, season with sea salt and plenty of ground black pepper and bring to a simmer.
Step 7
Cover with a lid and cook in the oven for 45 minutes, or until the chicken is tender and the sauce has thickened.
Step 8
Sprinkle with coriander or parsley to serve.
Step 9
NON-FAST DAYS:
Increase the portion size and serve with 3 tablespoons of quinoa or bulgur wheat.
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