Sunday, January 24, 2010

Apricot Chicken


½ cup plain flour
800g chicken thigh fillets, diced into large chunks
2-3 tablespoons olive oil
1 brown onion, peeled, cut into thin wedges
2 garlic cloves, crushed
1½ tablespoon Moroccan seasoning blend
405ml can apricot nectar
410g tinned apricot halves
pinch of ground chilli 
1 cup coucous
1 cup chicken stock
Salt and pepper
Parsley leaves, to garnish

  1. Place flour, salt and pepper into a shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.
  2. Heat 1-2 tablespoon oil in a deep, large, heavy-based frying pan over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden all over. Transfer to a plate. Repeat with remaining chicken and oil. 
  3. Remove any sediment in the pan prior to adding the remaining oil. Then add onion and garlic to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Sprinkle Moroccan seasoning and ground chilli over onion and stir until well combined.
  4. Stir in apricot nectar. Bring to the boil. Reduce heat to low and simmer for 5 to 10 minutes or until sauce is slightly thickened. Return chicken to frying pan and coat with the sauce. Add the apricots, then cook covered for a further 10 minutes or until chicken is cooked through and sauce has thickened.
  5. Meanwhile, place chicken stock into saucepan and bring to the boil. Remove from heat. Stir and pour couscous. Cover and allow to stand for 3-5 minutes.
  6. Stir with a fork to separate grains. Spoon couscous onto plates. Spoon over chicken and sauce, garnish with some parsley. Serve hot and enjoy :)

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