Apricot Chicken

Serves 4

Time 25 minutes

Ingredients

700g chicken fillets, cut into pieces

2 tbsp extra virgin olive oil 

1 clove garlic, crushed

2 onions, sliced

1 sprig thyme

1 tsp ginger

1 tsp curry powder

750ml chicken stock

410g can apricots 

Couscous

½ cup wholegrain couscous 

1 red onion, finely sliced

2 tbsp extra virgin olive oil 

½ eggplant, finely diced

1 bunch coriander, roughly chopped

2 tbsp almonds, dry roasted  

Salt and pepper

Method

In a frying pan heat half the oil and brown the chicken pieces on all sides. Remove from the pan and set aside. 

Heat the remaining oil and gently fry the onion until soft and translucent. Stir in the garlic and the ginger and fry for a few more minutes. Add the thyme leaves and curry powder and stir to combine. Then add the stock. Simmer to let the stock reduce a little.

In a food processor, blitz the apricots and juice from the can to form a puree. Add this to the pan, stirring to combine. Return the chicken pieces to the pan and stir into the sauce. Let it simmer for 10 minutes.

To make the couscous, pour the boiling water over the couscous and leave it to soak. This will rehydrate the couscous and absorb the liquid. If you want you can use stock for more flavour.

Heat a small frying pan with the oil and gently fry the onion and eggplant. You want the onion to soften and the eggplant to turn a slightly golden colour. Add this to the couscous.  

Add the remaining ingredients and stir to combine. Season with salt and pepper. Serve the couscous with the apricot chicken. If you like you can add a dollop of natural yoghurt.