Name: Moroccan chicken with almond couscous
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 2 tablespoon vegetable or olive oil; 8 medium chicken drumsticks, skin removed; 1 brown onion, thinly sliced; 4 cloves garlic, crushed; 2 tablespoon moroccan spice mix; 1/3 cup diced dried apricots; 1 large chicken stock cube; 1/4 cup chopped flat-leaf parsley, to serve; mixed salad and lemon wedges, to serve; Almond couscous; 1 cup couscous; 2 tablespoon chopped flat-leaf parsley; 2 tablespoon slivered almonds, toasted; 1 teaspoon finely grated lemon zest

Moroccan chicken with almond couscous

With a crunchy almond couscous and flavoursome apricot sauce, this Moroccan chicken stew might just be your new family favourite.

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Serves 8

Prep

10M

Cook

45M

Total

55M

Ingredients

2 tablespoon vegetable or olive oil

8 medium chicken drumsticks, skin removed

1 brown onion, thinly sliced

4 cloves garlic, crushed

2 tablespoon moroccan spice mix

1/3 cup diced dried apricots

1 large chicken stock cube

1/4 cup chopped flat-leaf parsley, to serve

mixed salad and lemon wedges, to serve

Almond couscous

1 cup couscous

2 tablespoon chopped flat-leaf parsley

2 tablespoon slivered almonds, toasted

1 teaspoon finely grated lemon zest

Method

1.Heat oil in a deep heavy-based frying pan over moderately high heat. Add chicken; cook and tum for 5 minutes or until browned. Reduce heat to moderate. Add onion, garlic and spice mix; cook and stir for 3 minutes or until onion starts to soften.

2.Stir in apricot, crumbled stock cube and 3 cups boiling water. Simmer, stirring occasionally, for 35 minutes or until chicken is cooked.

3.Meanwhile, make almond couscous. Place couscous in a heatproof bowl; stir in 1½ cups boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in parsley, almonds and zest.

4.Divide couscous among shallow serving bowls. Top with chicken mixture and sprinkle with parsley. Serve with salad and lemon wedges.

Use other dried fruits, such as raisins, dates, figs or prunes instead of apricot. Make ahead: you can cook this a day ahead. Cover, then refrigerate. Reheat gently.
Note

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