Apricot Chicken with Cous Cous



Last week on the way home from the beach, Anna and I were talking about what we were craving for dinner. Anna started describing a mouthwatering mango curry she wanted to make. It got my mind obsessing over a sweet and savoury flavour combination. Finally, after days of craving, I made Apricot Chicken. Usually, I'm not one who enjoys fruit in my dinner, but this totally worked for me.

This recipe serves 4
You will need -
  • 2 tbs Moroccan spice mix
  • 800g chicken thigh fillets, cut into 2cm pieces
  • 2 tbs extra light olive oil
  • 1 brown onion, thinly sliced
  • 2 red capsicums, cut into strips
  • 2 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 x 400g can apricot nectar 
  • 25g dried apricots, halved
  • 260g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  1. Rub the spice mix evenly over the chicken. Heat half the oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.
  2. Meanwhile, heat the remaining oil in a frying pan over low heat. Add the onion, ginger and garlic, and cook, stirring occasionally, for 3 minutes or until the onion softens. Add the cumin and cook for 30 seconds or until aromatic. Stir in the apricot nectar.
  3. Add capsicum and dried apricots. Simmer for 10 minutes or until the sauce thickens slightly. 
  4. Place the couscous in a heatproof bowl. Pour over the boiling water. Cover and set aside for 5 minutes. Use a fork to separate the grains. 
  5. Before removing sauce from the heat, add chicken and heat through.
  6. Divide the couscous among serving plates. Spoon over chicken and apricot sauce. Enjoy!



Cous cous is a great and easy alternative from rice





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