An authentic recipe loaded with flavour, this is an absolute must try.   

Serves: 6

Cooking and Prep Time: 70 minutes

Ingredients:

• 3 tablespoon Olive Oil
  2 spring onions

• 1 tablespoon crushed ginger

• 1 bunch fresh coriander

• 2 tablespoon lemon juice 

• 1 tablespoon ground cumin

• 2 teaspoons tumeric
  1 teaspoon cinnamon

• 500 g chicken breast, diced 

• 1 1/2 cups reduced salt chicken stock

• 1 sweet potato, chopped

• 1 turnip, chopped

• 1 cup diced dried apricots

• 180 g green Sicilian olives

• Greek Style - low fat natural yoghurt

• Flaked almonds  

• 3 x flat bread (Option of either Lebanese bread, flat bread or naan bread to serve) 

Method:

1. Preheat oven 200 degrees fan forced  

2. Place 2 tablespoons of olive oil, spring onion, ginger, coriander, lemon juice and spices into a food processor. Process until a paste forms. 

3. Heat remaining oil in large fry pan. Add chicken to fry pan and brown. 

4. Add paste to chicken and cook for 2 minutes.

5. Add chicken stock and vegetables to pan, place on a low heat and simmer for 40 minutes.

6. Add olives and apricots to pan and bring to simmer for further 15 minutes until sauce thickens.

7. Place your chosen flat bread into oven and toast for 10 minutes. 

8. Seve chicken with topped greek yoghurt, flaked almonds and flat bread.