Lemon and Apricot Chicken with Crunchy Ciabatta

Preheat the oven to 200°C. Peel and dice onion and garlic. Pick parsley leaves and roughly chop, discarding stems. Zest lemon and cut into thin wedges. Cut dried apricots in half. Discard tough part of silverbeet stems and chop leaves.

Coat the chicken in some oil and season with 1 teaspoon ras el hanout, lemon zest and salt. Heat a deep sided pan on medium high heat with a drizzle of oil. Add chicken and brown on both sides, about 2-3 minutes each side. Remove the chicken from the pan, you will finish cooking in the sauce.

To the same pan that you browned the chicken in. Add onion and garlic and cook for 2-3 minutes, until onions are soft and translucent. Add remaining ras el hanout spice and cook for about 30 seconds - 1 minute.

Add chickpeas, crushed tomatoes, stock and cook for 3 minutes. Add lemon wedges, apricots and chicken and cook for 3 minutes. Add silverbeet and cook for 2-3 minutes. Stir in most of the parsley and season with salt and pepper.

Place ciabatta on a lined baking tray and place in the oven until hot and crispy, about 2-4 minutes.

Divide chicken and sauce between bowls and serve with ciabatta on the side. Garnish with remaining parsley, enjoy!

Preheat the oven to 200°C. Peel and dice onion and garlic. Pick parsley leaves and roughly chop, discarding stems. Zest lemon and cut into thin wedges. Cut dried apricots in half. Discard tough part of silverbeet stems and chop leaves.

Coat the chicken in some oil and season with 1 teaspoon ras el hanout, lemon zest and salt. Heat a deep sided pan on medium high heat with a drizzle of oil. Add chicken and brown on both sides, about 2-3 minutes each side. Remove the chicken from the pan, you will finish cooking in the sauce.

To the same pan that you browned the chicken in. Add onion and garlic and cook for 2-3 minutes, until onions are soft and translucent. Add remaining ras el hanout spice and cook for about 30 seconds - 1 minute.

Add chickpeas, crushed tomatoes, stock and cook for 3 minutes. Add lemon wedges, apricots and chicken and cook for 3 minutes. Add silverbeet and cook for 2-3 minutes. Stir in most of the parsley and season with salt and pepper.

Place ciabatta on a lined baking tray and place in the oven until hot and crispy, about 2-4 minutes.

Divide chicken and sauce between bowls and serve with ciabatta on the side. Garnish with remaining parsley, enjoy!

Preheat the oven to 200°C. Peel and dice onion and garlic. Pick parsley leaves and roughly chop, discarding stems. Zest lemon and cut into thin wedges. Cut dried apricots in half. Discard tough part of silverbeet stems and chop leaves.

Coat the chicken in some oil and season with 1 teaspoon ras el hanout, lemon zest and salt. Heat a deep sided pan on medium high heat with a drizzle of oil. Add chicken and brown on both sides, about 2-3 minutes each side. Remove the chicken from the pan, you will finish cooking in the sauce.

To the same pan that you browned the chicken in. Add onion and garlic and cook for 2-3 minutes, until onions are soft and translucent. Add remaining ras el hanout spice and cook for about 30 seconds - 1 minute.

Add chickpeas, crushed tomatoes, stock and cook for 3 minutes. Add lemon wedges, apricots and chicken and cook for 3 minutes. Add silverbeet and cook for 2-3 minutes. Stir in most of the parsley and season with salt and pepper.

Place ciabatta on a lined baking tray and place in the oven until hot and crispy, about 2-4 minutes.

Divide chicken and sauce between bowls and serve with ciabatta on the side. Garnish with remaining parsley, enjoy!

Preheat the oven to 200°C. Peel and dice onion and garlic. Pick parsley leaves and roughly chop, discarding stems. Zest lemon and cut into thin wedges. Cut dried apricots in half. Discard tough part of silverbeet stems and chop leaves.

Coat the chicken in some oil and season with 1 teaspoon ras el hanout, lemon zest and salt. Heat a deep sided pan on medium high heat with a drizzle of oil. Add chicken and brown on both sides, about 2-3 minutes each side. Remove the chicken from the pan, you will finish cooking in the sauce.

To the same pan that you browned the chicken in. Add onion and garlic and cook for 2-3 minutes, until onions are soft and translucent. Add remaining ras el hanout spice and cook for about 30 seconds - 1 minute.

Add chickpeas, crushed tomatoes, stock and cook for 3 minutes. Add lemon wedges, apricots and chicken and cook for 3 minutes. Add silverbeet and cook for 2-3 minutes. Stir in most of the parsley and season with salt and pepper.

Place ciabatta on a lined baking tray and place in the oven until hot and crispy, about 2-4 minutes.

Divide chicken and sauce between bowls and serve with ciabatta on the side. Garnish with remaining parsley, enjoy!

Preheat the oven to 200°C. Peel and dice onion and garlic. Pick parsley leaves and roughly chop, discarding stems. Zest lemon and cut into thin wedges. Cut dried apricots in half. Discard tough part of silverbeet stems and chop leaves.

Coat the chicken in some oil and season with 1 teaspoon ras el hanout, lemon zest and salt. Heat a deep sided pan on medium high heat with a drizzle of oil. Add chicken and brown on both sides, about 2-3 minutes each side. Remove the chicken from the pan, you will finish cooking in the sauce.

To the same pan that you browned the chicken in. Add onion and garlic and cook for 2-3 minutes, until onions are soft and translucent. Add remaining ras el hanout spice and cook for about 30 seconds - 1 minute.

Add chickpeas, crushed tomatoes, stock and cook for 3 minutes. Add lemon wedges, apricots and chicken and cook for 3 minutes. Add silverbeet and cook for 2-3 minutes. Stir in most of the parsley and season with salt and pepper.

Place ciabatta on a lined baking tray and place in the oven until hot and crispy, about 2-4 minutes.

Divide chicken and sauce between bowls and serve with ciabatta on the side. Garnish with remaining parsley, enjoy!

Preheat the oven to 200°C. Peel and dice onion and garlic. Pick parsley leaves and roughly chop, discarding stems. Zest lemon and cut into thin wedges. Cut dried apricots in half. Discard tough part of silverbeet stems and chop leaves.

Coat the chicken in some oil and season with 1 teaspoon ras el hanout, lemon zest and salt. Heat a deep sided pan on medium high heat with a drizzle of oil. Add chicken and brown on both sides, about 2-3 minutes each side. Remove the chicken from the pan, you will finish cooking in the sauce.

To the same pan that you browned the chicken in. Add onion and garlic and cook for 2-3 minutes, until onions are soft and translucent. Add remaining ras el hanout spice and cook for about 30 seconds - 1 minute.

Add chickpeas, crushed tomatoes, stock and cook for 3 minutes. Add lemon wedges, apricots and chicken and cook for 3 minutes. Add silverbeet and cook for 2-3 minutes. Stir in most of the parsley and season with salt and pepper.

Place ciabatta on a lined baking tray and place in the oven until hot and crispy, about 2-4 minutes.

Divide chicken and sauce between bowls and serve with ciabatta on the side. Garnish with remaining parsley, enjoy!