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Apricot chicken with chickpeas and sweet potato
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Revamped classic dish for a guilt-free dinner.
Ingredients:
  • 9.20 gm olive oil
  • 500g chicken breast fillets, cut into 2cm pieces
  • 2 celery sticks, coarsely chopped
  • 1 leek, thinly sliced
  • 1 large carrot, coarsely chopped
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 400g sweet potato, peeled, cut into 2cm pieces
  • 310ml (1 1/4 cups) water
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 50g (1/4 cup) dried whole apricots
  • 400g can no-added salt chickpeas, rinsed, drained
  • 14.40 gm honey
  • Chopped fresh continental parsley, to serve
  • Steamed green round beans, to serve
Instructions:
  • In a large saucepan, heat oil over high heat. Sear chicken in 3 batches for 2 minutes until golden. Transfer to a plate.
  • Lower the heat to medium. Add celery, leek, and carrot and cook for 6-7 minutes until soft. Then, stir in garlic and cumin for 1 minute until aromatic.
  • Combine sweet potato, water, stock, and dried apricots in a pot. Bring to a boil, then reduce heat to low and simmer covered for 15 minutes until sweet potato is tender. Add chicken and chickpeas, simmer for 5 minutes until chicken is cooked through and chickpeas are warmed. Stir in honey, garnish with parsley, and serve with steamed beans.

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