Moroccan Apricot Chicken

Protein and fibre rich, this main is also a source of calcium. Serve it with rice or couscous and for a more robust flavour try using a smoked paprika.
  • 40 Portions

Ingredients

  • 600g onion, diced
  • 70g garlic cloves, crushed
  • 150g brown sugar
  • 4 tbsp cumin, ground
  • 4 tbsp paprika
  • 1 tbsp cinnamon, ground
  • 1 tbsp coriander, ground
  • 250g dried apricots, sliced
  • 500ml water
  • 25g MAGGI Classic Gluten Free Chicken Booster
  • 500ml apricot nectar 
  • 1.5kg BUITONI Sugo Ai Peperoni 
  • 250g MAGGI TASTE OF AMERICAS Salsa Roja
  • 4kg chicken thigh fillets, diced
  • 500g sweet potato, diced 
  • 500g pumpkin, diced
  • 500g drained, rinsed, canned chickpeas
  • 50g mint, chopped 
  • 50g coriander, chopped
     

Method

  1. Sauté the onion and garlic until soft. Add the sugar and spices and caramelise. Add apricots, water, MAGGI Classic Gluten Free Chicken Booster, apricot nectar, BUITONI Sugo Ai peperoni & MAGGI TASTE OF AMERICAS Salsa Roja then bring to the boil.
  2. Seal the chicken in a separate pan. Add to the sauce and simmer for 20 minutes.
  3. Add the sweet potato, pumpkin and chickpeas and cook a further 20 minutes or until cooked and sauce has thickened. 
  4. Serve with mint and coriander.
     

Nutrition per serve

Nutrition Per serve (200g)

  • Energy 1035kJ (250kCal) 
  • Protein 20g 
  • Total Fat 10g
  • Saturated Fat 3g 
  • Total Carbohydrate 17g 
  • Sugars 12g
  • Fibre 4g 
  • Sodium 320mg 
  • Calcium 80mg