I really liked the sound of this one, so saved it for a Friday night. Well as I’m off the booze I needed something to look forward to….
Ingredients
Olive oil
1 large onion, chopped
1 tbsp root ginger, grated
2 garlic cloves, chopped
4 skinless chicken breasts, cut into chunks
2 tsp baharat or ras-el-hanout spice blend
100g red lentils
10 ready-to-eat apricots, finely chopped
1 lemon, juiced
750ml chicken stock
A handful of mint or coriander (or both), chopped
A handful of pomegranate seeds (optional)
Preparation
Heat 1 tbsp olive oil in a pan. Add the onion, ginger and garlic, and season. Cook for eight minutes and then add the chicken. Cook for five minutes and then add the spice blend, lentils, apricots and lemon juice.
Stir in 750ml of stock or water and simmer for 15 minutes. Stir in the herbs and pomegranate seeds (if using) and serve with rice or couscous.
Verdict
Delicious! Really quite spicy and fruity. I loved this. Serves four which is about right when served with couscous. I particularly liked the pomegranate seeds, but the husband would have preferred it without. He gave it 7 1/2 out of ten. I think it deserves a respectable 8 1/2.