Ingredients
1 tbsp olive oil
1 chicken breast, skin removed, chopped into 2.5cm/1in pieces
¼ leek, finely chopped
½ tsp ground cumin
½ tsp ground ginger
½ tsp turmeric powder
½ tsp coriander seeds
1 tsp ground cinnamon
1 tbsp tomato purée
75ml/2½fl oz white wine
30g/1oz dried apricots
3 new potatoes, par-boiled and halved
1 tbsp fresh coriander leaves, roughly chopped
Method
1. Heat the olive oil in a medium non-stick pan over a medium heat. Add the chicken pieces and fry, stirring, for 2-3 minutes to brown on all sides.
2. Add the leek and fry for 1-2 minutes.
3. Add all the other ingredients, except the coriander and stir well. Bring to the boil, then simmer gently for 15 minutes, until the chicken is cooked through.
3. To serve, pour into a bowl and garnish with the coriander.
