Moroccan-style chicken with couscous and yoghurt
Method
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Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for five minutes, or until reduced in volume by half.
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Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for about an hour.
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Make the couscous addording to the packet instructions.
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Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt.
Ingredients
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 275ml/10fl oz chicken stock
- sea salt and freshly ground black pepper
- 4 chicken breasts
- 1 x 400g/14oz can chopped tomatoes
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- handful dried apricots or prunes (or both), chopped
- 2 tbsp clear honey
- bunch fresh coriander, chopped
- couscous, to serve
- natural yoghurt, optional, to serve
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Moroccan-style chicken with couscous and yoghurt
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Meat, fish and poultry