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Moroccan chicken with tomato & apricot chickpeas
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
"Whip up a delicious Moroccan chicken dish in minutes with nuts, spices, and dried fruit."
Ingredients:
  • 1L (4 cups) boiling water
  • 20.00 ml chicken style stock powder
  • 570g (3 cups) couscous
  • 50g (1/2 cup) flaked almonds, toasted
  • 9.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp finely grated fresh ginger
  • 400g can diced tomatoes
  • 400g can chickpeas, rinsed, drained
  • 180g (1 cup) Turkish apricots, halved
  • 1 cinnamon stick
  • Olive oil spray
  • 6 small chicken breast fillets
  • 10.00 gm Moroccan spice mix
  • Fresh mint leaves, to serve
Instructions:
  • In a large jug, mix the water and stock powder until well combined. In a large heatproof bowl, place the couscous and pour over 750ml (3 cups) of the stock mixture. Cover with plastic wrap and let it sit for 3-4 minutes until the liquid is absorbed. Fluff the couscous with a fork and then stir in the almonds.
  • - Heat oil in a spacious non-stick pan. Sauté onion until soft, about 4-5 minutes. Add garlic and ginger, cook until fragrant, around 30 seconds. Mix in tomato, chickpeas, apricot, cinnamon stick, and chicken stock. Simmer for 8 minutes until slightly thickened. Season with salt and pepper.
  • Preheat a barbecue grill or chargrill to medium heat. Season both sides of the chicken with the spice mix and lightly coat with oil. Grill for 5-6 minutes on each side until fully cooked. Slice the chicken into thick pieces.
  • Separate the couscous and chickpea mixture onto plates. Layer with the chicken and garnish with fresh mint leaves.

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