Sufra Dayma: Mediterranean Chicken Stew By Moushira Abdel-Malek Serves 4 Ingredients: 500 gms skinless, boneless chicken breast (diced) 1 large onion (in small wedges) 4 cloves garlic (sliced) 200 gms eggplant (diced) 100 gms button mushrooms (sliced) 1 red bell pepper (seeded, chopped) 1 medium potato (peeled, cubed) 200 gms canned chickpeas (drained, rinsed) 60 gms dried apricots (quartered) 2 cups chicken stock 60 gms raisins or sultanas 1 tbsp tomato paste 1 tbsp chopped fresh coriander 1 tbsp olive oil Salt + pepper + cumin + 2 cinnamon sticks + 2 bayleaves Method: Heat oil in a large cooking pan, over medium heat. Add onion and garlic. Cook for three minutes until softened. Add chicken and stir constantly for five minutes. Add seasoning and stir. Add all vegetables and stir to combine. Blend tomato paste into stock and stir into pan. Bring to the boil, covered over low heat. Add chickpeas, raisins and apricots. Allow to cook until chicken is tender (approx.45 min). Serve with rice or fluffed couscous.
