Moroccan Apricot Chicken

A great variation on a classic, this recipe will hit that spice button! This is great with couscous, but also with steamed rice.

Ingredients

4 chicken thighs or 500g of chicken tenderloin, cubed
1 large brown onion, peeled, cut into thin wedges
½ capsicum, finely chopped
250g mushrooms, sliced
Small amount of chilli paste
½ cup dry white wine
2 tablespoons Moroccan seasoning blend
1 tablespoon zaatar
1 ttablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon chicken stock powder
1 tablespoon freshly grated ginger
405ml can apricot nectar
½ cup canned apricots
Olive oil
Salt and pepper to taste

Couscous
1 cup couscous
1 cup boiling hot water
1 teaspoon chicken stock powder

Method

Add the oil to a saucepan and make sure the oil is hot. Add thigh. Remove excess fat and cook until browned.
Add Moroccan seasoning, zaatar, cumin and coriander and coat chicken.
Add the a small amount of the chilli paste, onions, ginger, mushroom and capsicum.
Add in the wine, apricot nectar, canned apricots and chicken stock powder. Stir and reduce heat to medium.
Add salt and pepper to taste and cook for 30-40 mins, occasionally stirring and adding water if required.
Meanwhile, add couscous and stock powder in a bowl. Add boiling water and mix thoroughly. Set aside for 10 mins.
Fluff the couscous using a fork and divide amongst serving plates. Top with chicken and sprinkle flaked almonds on top.