The sweetness of dried apricot plays with the succulent chicken to create a winning meal.
Ingredients
- olive oil cooking spray
- 8 chicken lovely legs
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon ground cinnamon
- pinch cayenne pepper
- 2 1/4 cups Massel salt reduced chicken style liquid stock
- 2 carrots, peeled, thickly sliced
- 2 parsnips, peeled, thickly sliced
- 1/2 cup dried apricots
- 1 cup couscous
- 1/3 cup coriander leaves, roughly chopped
Method
- Step 1Heat a large, heavy-based saucepan over medium-high heat. Spray chicken with oil. Cook chicken, in 2 batches, turning, for 3 minutes or until lightly browned. Transfer to a plate. Reduce heat to medium. Spray saucepan with oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic, cumin, ground coriander, cinnamon and cayenne pepper. Cook, stirring, for 1 minute.
- Step 2Pour 1 1/2 cups stock into pan, stirring to scrape base of pan. Return chicken to pan. Add carrots, parsnips and apricots. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes. Remove cover and increase heat to medium. Simmer, stirring occasionally, for 15 minutes or until sauce has reduced and thickened.
- Step 3Combine remaining 3/4 cup stock and 1/2 cup water in a large saucepan over high heat. Cover and bring to the boil. Remove from heat. Add couscous and stir with a fork. Cover and stand for 5 minutes. Stir gently with a fork to separate grains.
- Step 4Spoon couscous into serving bowls. Spoon over hotpot and sprinkle with chopped coriander. Serve.
- High protein
- Low carb
Nutrition
2361 kj
Energy
15g
Fat Total
3.9g
Saturated Fat
5.5g
Fibre
52.8g
Protein
184mg
Cholesterol
589mg
Sodium
51.3g
Carbs (total)
All nutrition values are per serve
Notes
Note: Chicken lovely legs are drumsticks with the knuckle and skin removed. Tip: We used whole, dried apricots as they don’t break down and thicken the sauce during cooking.
- Author: Tracy Rutherford
- Image credit: Louise Lister
- Publication: Super Food Ideas
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