The combo of chicken, chickpeas and vegetables in this recipe provides lots of protein, carbohydrate, B vitamins and minerals, all which provide a great post workout evening meal. The spinach and apricots are great sources of iron and beta-carotene (a fab antioxidant), and the almonds have a dose of healthy unsaturated fats.
Ingredients (serves 4):
2 tbsp light olive or rapeseed oil
8 skinless, boneless chicken thighs cut into chunks
1 medium onion, finely chopped
1 tbsp harissa paste
Half tsp of ground coriander
Half tsp of ground cinnamon
2 carrots peeled and cut into batons
500ml chicken stock (or stock cube in water)
400g tinned chopped tomatoes
400g tinned chickpeas, drained and rinsed
75g dried, ready to eat apricots, roughly chopped
100g spinach (fresh ideal but can use frozen)
Salt and pepper to season
50g flaked almonds
Handful of fresh coriander or frozen
Couscous to serve
Heath the oil in a large pan over medium heat, cook the chicken until lightly coloured
Add the onion and fry for another two minutes until softened
Add the harissa paste, coriander, cinnamon and carrots - stir well
Add the stock, tomatoes, chickpeas and dried apricots.
Bring to the boil and then turn down to simmer for 30 mins
Meanwhile - toast the almonds by cooking in a dry fry pan until lightly golden
Once the chicken is tender, add the spinach, stiring until wilted.
Season and then stir in the toasted almonds and coriander.