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Moroccan apricot chicken
Moroccan apricot chicken
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Spicy-sweet twist on a classic favorite.
Ingredients:
  • 20.00 gm Moroccan spice mix
  • 800g chicken breast fillets
  • 36.40 gm extra light olive oil
  • 1 leek, pale section only, thinly sliced
  • 2 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • 2.50 gm ground cumin
  • 1 x 405g can apricot nectar
  • 260g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • Fresh coriander leaves, to serve
Instructions:
  • Massage the spice mix onto the chicken, ensuring it is evenly coated. Heat half of the oil in a large frying pan over medium-high heat. Cook the chicken for 5 minutes on each side or until fully cooked. Place the chicken on a plate and cover it with foil to keep it warm.
  • Heat the rest of the oil in a frying pan over low heat. Sauté the leek, ginger, and garlic for 3 minutes until the leek softens. Add cumin and cook for another 30 seconds until fragrant. Pour in the apricot nectar and simmer for 10 minutes until slightly thickened. Place couscous in a heatproof bowl, pour boiling water over it, cover, and let it sit for 5 minutes. Fluff up the grains with a fork.
  • Diagonally slice the chicken thickly, then divide the couscous among plates. Top with the chicken and generously spoon the apricot sauce over. Finish with a sprinkle of fresh coriander before serving.

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