This family favourite of succulent chicken and juicy apricots delivers full, rich flavours every time.
Ingredients
- 1/2 cup plain flour
- 8 skinless chicken thigh cutlets or drumsticks, trimmed
- 2 tablespoons olive oil
- 1 large brown onion, cut into thin wedges
- 2 garlic cloves, crushed
- 1 tablespoon Moroccan seasoning blend
- 405ml can apricot nectar
- 1/2 cup dried apricots
- 1 cup couscous
- 1 cup boiling water
- 1/3 cup fresh flat-leaf parsley leaves
Method
- Step 1Place flour in a shallow dish. Season with salt and pepper. Toss chicken pieces in flour, shaking off excess.
- Step 2Heat 1 tablespoon oil in a large, deep heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden, adding extra oil if needed. Transfer to a plate. Set aside.
- Step 3Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Sprinkle seasoning over onion and stir well to combine. Stir in nectar. Bring to the boil. Reduce heat to low. Return chicken to pan. Cover. Cook for 20 minutes.
- Step 4Add apricots to pan, pushing into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.
- Step 5Meanwhile, place couscous in a heatproof bowl. Pour over boiling water. Cover. Stand for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Spoon couscous onto plates. Top with chicken and sauce. Sprinkle with parsley. Serve.
Nutrition
2329 kj
Energy
15.9g
Fat Total
3.4g
Saturated Fat
5.4g
Fibre
32g
Protein
103mg
Cholesterol
649mg
Sodium
23g
Carbs (sugar)
68.3g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Publication: Super Food Ideas
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