Moroccan Apricot Chicken

First off I have to admit that I am not a lover of Apricot Chicken, probably why I have never posted a recipe for it before now.  Noel also doesn't really enjoy fruit with meat unless it's pineapple on a hamburger or with a ham steak.

However I decided to try this dish for something totally different.  And different it was - igniting my taste for a spicy Apricot Chicken rather than the traditional somewhat sweet (my opinion of course) version.

What a fantastic mid week dinner taking hardly any time to prepare and of course, as with most dishes in our house, hardly any time to devour!

Moroccan Apricot Chicken

(recipe adapted from Weight Watchers Family Favourites 2013)

Serves: 4

ProPoints per Serve: 5

1 tablespoon olive oil

500 grams lean chicken thigh fillets, fat trimmed, cut into 3cm pieces

1 brown onion, chopped

2 teaspoons ground cumin

1 teaspoon mild paprika

1 teaspoon allspice

1 cup apricot nectar

3 carrots, cut into 2cm pieces

400 grams green beans, halved

1 red capsicum, cut into 2 cm pieces

400 gram can Weight Watchers Halved Apricots, drained, chopped

1/2 cup chopped fresh coriander leaves

Preheat oven to 180 degrees Celsius.

Heat oil in a large flameproof cassderole dish over meium high heat.  Add chicken and onion and cook, stirring for 5 minutes or until chicken has browned.

Add cumin, paprika and allspice and cook, stirring, for 30 seconds or until fragrant.  Add nectar and carrots and bring to the boil.  Cover and bake for 10 minutes.  Remove from oven and add beans and capsicum, cover and bake for a further 10 minutes or until chicken is cooked.

Stir in apricots and half the coriander into the casserole until heated.

Serve with couscous allowing an additional 5 ProPoints value per serve.

(click here with a printable version of this recipe)