Name: Apricot chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 550 gram chicken thigh fillets, thickly sliced; 1 large brown onion, thickly sliced; 1 tablespoon mild curry powder; 1 1/2 cup chicken stock, plus 1 cup, boiling, extra; 400 gram can apricot halves, in syrup; 1 cup couscous; 100 gram baby spinach leaves; 2 tablespoon flaked almonds, toasted; coriander sprigs, to serve

Apricot chicken

Tender chicken cooked in subtle curry flavours and warm, caramelised apricots, is beautiful served atop warm, fluffy couscous.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 tablespoon vegetable oil

550 gram chicken thigh fillets, thickly sliced

1 large brown onion, thickly sliced

1 tablespoon mild curry powder

1 1/2 cup chicken stock, plus 1 cup, boiling, extra

400 gram can apricot halves, in syrup

1 cup couscous

100 gram baby spinach leaves

2 tablespoon flaked almonds, toasted

coriander sprigs, to serve

Method

1.Heat oil in a large frying pan over high heat. Add chicken and onion; cook and stir for 5 minutes or until browned. Add curry powder; cook and stir for 1 minute or until fragrant. Add stock. Reduce heat to low, then cover. Cook, stirring occasionally, for 10 minutes or until cooked. Add apricot and juice from can; cook and stir for 2 minutes more or until heated. Season.

2.Meanwhile, place couscous and spinach in a large, heatproof bowl; stir in extra boiling stock. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed and spinach wilts. Using a fork, fluff and separate grains.

3.Divide couscous between serving bowls. Top with apricot chicken. Serve sprinkled with almonds and coriander.