Chicken tagine with apricots and almonds
4 whole, chopped
1 cup(s), (250ml)
1 cup(s), (190g)
skinless chicken breast
450 g, cut into 3cm pieces
1 medium, chopped
fresh flat-leaf parsley
1 x 3 second spray(s)
- Add apricots and stock to a small saucepan, bring to a simmer over medium heat. Set aside.
- Place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and set aside for 5 minutes. Scrape with a fork to separate the grains.
- Meanwhile, add chicken and flour to a medium bowl, toss chicken to coat in flour, shaking off any excess flour. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook chicken, stirring, for 5 minutes. Stir in onion, reduce heat to medium-low, and cook for 10 minutes or until onions are very tender. Stir in honey and cinnamon.
- Stir in reserved stock mixture and almonds, simmer for 10 minutes. Season with salt and pepper. Serve with couscous and sprinkle parsley.