This is a collaborative post with Leisure Range Cookers.
Creating Spring Recipes: A tasty Chicken and Apricot Stew
I love trying new foods and flavours and recently I’ve been trying to experiment and create a few fresh meals to celebrate spring. It doesn’t matter the time of year for me, I love a good stew but as it gets warmer I like using different ingredients. Spring time is for light, fresh and tasty ingredients that are lovely and filling. Making a stew or a casserole is great because you can throw what you like in and leave to simmer or roast in the oven whilst enjoying a bit of time playing with the kids.
I love this Middle Eastern inspired chicken and apricot pot of loveliness full of harricot beans, tomatoes and spinach flavoured with cumin, ras el hanout and coriander. It’s tasty, full of flavour and so filling. I’ve made it as healthy as possible too and suitable for the whole family. This is absolutely perfect served with bulger wheat and grilled aubergines. To give it a lovely creamy finish a I mix a little garlic, lemon and coriander with fat free natural yoghurt which really brings it all together nicely. There’s so many tasty flavours and a great mix of sweet and savoury. I love that this recipe can be easily adapted for vegetarians too. I think this yummy stew is a good alternative to a traditional Sunday roast too.
4 Chicken breasts, no skin
1 garlic clove
1 small onion
1 large courgette
1 tin harricot beans
1 tin chopped tomatoes
40g dried apricots
300ml chicken or vegetable stock
35g bulger wheat or chosen grain, per person
1 teaspoon ras-el hanout
1 teaspoon cumin
6 tbsp fat free natural yoghurt
salt and black pepper to taste
Pomegranate to garnish
Finely chop onion and garlic and fry gently in a pan for around 3 to five minutes or until softened. Remove from pan and add to caserole dish or slow cooker. Dice chicken and fry off in the same pan for around five minutes. Add chicken to onions and garlic.
For slow cookers add in the tin of tomatoes, beans, dried apricots, spices and roughly chopped courgette. Give a good stir before covering with the chicken stock and leave to cook for four to six hours, or longer.
For stew or casserole dish add in the tomatoes, beans, apricots and courgettes, leaving to simmer or bake for an hour or until meat is thoroughly cooked and vegetables softened.
Add spinach 15 minutes before serving, whilst cooking the bulger wheat or your chosen grain. Season with salt and pepper.
For the Aubergine
Slice and lightly spray with cooking oil. Season with salt and pepper and grill for a few minutes each side until soft and juicy.
For the yoghurt dressing
Squeeze the juice of a lemon and some roughly chopped coriander into the fat free yoghurt with black pepper and stir.
Serve with a hearty portion of bulger wheat, a dollop of the yoghurt and grilled aubergines on the side. Enjoy your tasty chicken and apricot stew.
Do you have a favourite spring recipe?