Friday, March 25, 2011

Weekend Menu

I know it's sometimes hard to plan meals for the weekend - trust me, i'm single and am not really a fan of cooking for one. But this weekend I've decided to actually plan what i'm going to eat. This might help with the bad snacking and fast food runs.

Tonight I have decided to make Moroccan Apricot Chicken:

Moroccan Apricot Chicken (serves 4) approx. 500 cals per serve

1 tablespoon olive oil

  • 4 (150g each) chicken breast fillets, fat trimmed
  • 1 medium brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon Moroccan seasoning mix
  • 1 tablespoon tomato paste
  • 2 tablespoons honey
  • 400g can whole peeled tomatoes
  • 1 cup chicken stock
  • 1 cup dried apricots
  • 400g can chickpeas, drained, rinsed
  • Fresh coriander leaves and couscous, to serve

    Heat oil in a large frying pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Transfer to a plate.

    Add onion to pan. Cook, stirring, for 5 minutes or until softened. 

  • Add garlic and seasoning. Cook for 1 minute or until fragrant.

    Add tomato paste and honey. Cook, stirring, for 1 minute.

    Add tomatoes, stock, apricots and chickpeas. Bring to the boil.

    Return chicken to pan. Reduce heat to low. Simmer, uncovered, turning chicken occasionally, for 20 minutes or until chicken is cooked through and sauce has reduced and thickened slightly. 

  • Meanwhile cook couscous according to packet instructions.

    Serve chicken mixture with couscous and coriander.

Sounds pretty good to me... now off to the supermarket for supplies.

1 comment:

  1. This meal was a success! I loved the flavours, the honey and apricot added the sweetness, the Moroccan spices (plus a little extra chilli flakes) took a simple chicken/tomato dish to another level.

    If you want extra sauce i'd recommend just adding a bit of extra stock (every loves a bit of extra sauce right?)

    Coriander is a must! I love the freshness it brings to a dish.

    I imagine you could make this a one pot dish by adding a cup of rice to the pan when you're cooking the sauce... something to think about for next time.