Allow about 1 to 1 1/ cups of couscous 2 to serve four. Freeze any leftover couscous to use later in salads or reheat to serve
750g chicken thigh llets, trimmed, cut into 4cm pieces
2 tblsps plain our
Salt and pepper, to taste
2 tblsps olive oil
1 large onion, halved, thinly sliced
1 tblsp Moroccan seasoning
1 cup chicken stock
1 cup apricot nectar
1⁄2 cup dried apricots
1⁄2 cup fresh coriander leaves, plus extra to garnish
Steamed couscous, to serve
Toss chicken in our seasoned with salt and pepper.
2 Heat half the oil in a large, deep frying pan over a medium heat. Add chicken in two batches. Cook for about 2 minutes on each side, or until browned all over. Remove.
3 Add remaining oil with onion to same hot pan. Cook, stirring occasionally, until soft. Add seasoning. Cook, stirring for 1 minute.
4 Return chicken to pan with stock, nectar and apricots. Bring to boil. Cover with lid. Gently boil for 5 minutes. Uncover. Gently boil for a further 5 minutes, or until chicken is cooked through and sauce is thickened. Remove from heat. Stir in coriander.
5 Serve with couscous. Garnish with extra coriander.