Beef Stroganoff 70′s style

This is a very easy to eat chicken and rice dish that has bags of interesting flavours. I use a Moroccan rub instead of individual spices as it’s cheaper and imparts plenty of flavour. The addition of dried apricots, prunes, chickpeas and cashew nuts provides extra fibre to the overall meal and boosts the nutrient content. I like to serve this with some brown rice (source of B Vitamins = great for stress) and some lightly steamed broccoli. The sweet and spicy combination means it’s got a gentle background heat, even my 4 year-old likes it!


Ingredients
serves 4
500 gm chicken breasts cut into small chunks
4 tablespoons wholemeal flour seasoned with salt & pepper
olive oil
2 onions sliced
4 teaspoons Moroccan Spice Rub (coriander, cumin, garlic, paprika, caraway seeds, chilli powder, dried rose petals, bay and mint.
250 ml chicken stock
handful cashews (optional)
8 finely chopped prunes
8 finely chopped apricots
1/2 tin chickpeas
 
Preparation
If using rice cook as per label.
In a large bowl place the seasoned flour.
Toss the chicken in and coat evenly.
In a large frying pan heat 2 tablespoons olive oil over high heat and cook the chicken in small batches until golden brown. Set to one side.
In the same frying pan heat 2 tablespoons olive oil and cook the onions over a medium heat until golden brown.
Place the chicken back in the pan with the spices, dried fruit and stock. Stir well.
Add the chickpeas and cashews.
Reduce the heat to low and cook out for 40-50 minutes. The sauce should be slightly thickened. Serve it over brown rice.
Enjoy!