Ingredients
- 2 tsp Extra Virgin Olive Oil
- 500g Chicken breast fillets cut into 2 cm pieces
- 2 sticks celery , roughly chopped
- 1 leek , washed and sliced
- 1 large carrot, roughly chopped
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 400g sweet potato, peeled and cut into 2 cm pieces
- 1 ¼ Cups Water
- 1 Cup salt reduced Chicken Stock
- ¼ Cups (50g) whole dried apricots
- 400g can chickpeas, rinsed and drained
- 2 tsp Honey
Method
1.
Heat oil in a large saucepan over high heat. Cook chicken in batches until golden brown. Remove from pan and set aside.
2.
Reduce heat to medium and add celery and carrot, stirring until softened. Add garlic and cumin and cook for 1 minute.
3.
Stir in water, stock, sweet potato and dried apricots. Bring to boil, then reduce heat and simmer, covered, for 15 minutes or until sweet potato is cooked through.
4.
Add chicken and chickpeas and cook further 5 minutes, or until the chicken is completely cooked.
5.
Stir in honey just before serving.
6.
Serve with cooked basmati rice or steamed green beans and broccoli.
Serve & Enjoy!
