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Apricot chicken with chickpeas and sweet potato

Chrissy Freer
  • 50 minutes
  • Serves 4

INGREDIENTS

500 g

Chicken breast, fillets

250 milliliters

Massel salt reduced chicken style liquid stock

50 g

Apricots, dried whole

1

Beans, green round

1

Carrot, large

2

Celery sticks

1

Continental parsley, fresh

2

Garlic cloves

1

Leek

1 400 gram can

No-added salt chickpeas

400 g

Sweet potato

2 tsp

Honey

2 tsp

Olive oil

2 tsp

Cumin, ground

310 milliliters

Water