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 -
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
- 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.
- 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.
- Add capsicum and dried apricots. Simmer for 10 minutes or until the sauce thickens slightly.
- 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.
- Before removing sauce from the heat, add chicken and heat through.
- Divide the couscous among serving plates. Spoon over chicken and apricot sauce. Enjoy!
|Cous cous is a great and easy alternative from rice|