Apricot Chicken

Ingredients

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

Method

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 :)
   

Aromatic Spiced Lamb Cutlets with Couscous

This is a very quick and easy meal to prepare. I left out the fresh coriander in the couscous since hubby isn't a big fan of coriander.Bon appetit!

Serves 3-4

Ingredients

8 lamb cutlets, trimmed, about 400g in total
1 tsp cumin seeds
1 tsp coriander seeds
juice of ½ lemon
2 garlic cloves, crushed
2 tbsp extra virgin olive oil
salt and pepper, to taste
sprigs of fresh mint to garnish

Minted yoghurt sauce

¼ - ½ cucumber
150g plain low-fat yoghurt
1 garlic clove, crushed
1 tsp bottled mint sauce
2 tbsp chopped fresh mint


Apricot & Almond Couscous

200g couscous
100g dried apricots, chopped
500ml boiling vegetable stock
50g whole blanched almonds, toasted
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander
juice of ½ lemon
2 tbsp extra virgin olive oil

Method

1. Preheat grill to high. Place the lamb cutlets in a shallow dish. Grind the cumin and coriander seeds briefly in a pestle and mortar to crack them, then mix with the lemon juice, garlic and oil, and season with salt and pepper to taste. Pour the mixture over the lamb cutlets, turn them over to coat both sides and set aside to marinate while you make the sauce.
2. To make the mint sauce: cut the cucumber in half length ways and scoop out the seeds with a teaspoon. Grate the cucumber coarsely and drain off any excess water. Mix with the yogurt, garlic, mint sauce and fresh mint. Set aside.
3. Place the lamb cutlets under the griller and grill for 10–12 minutes, turning once. The cutlets will be medium-rare; if you prefer them medium to well-done cook for 12–14 minutes.
4. Meanwhile, put the couscous and apricots in a large bowl and pour over the boiling stock. Stir well, then cover with a plate and set aside to soak for 5 minutes.
5. Stir the almonds, chopped mint and coriander, lemon juice and oil into the couscous. Spoon the couscous onto plates, top each serving with 2 lamb cutlets and put a spoonful of the sauce on the side. Garnish with sprigs of fresh mint and serve immediately.