Moroccan-Style Chicken Couscous with Apricots and Almonds

Make moroccan-style chicken couscous with apricots and almonds, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
150 g Cooked couscous (Cooked weight.)
3 apricots, about 24 g Dried apricots (Sweet enough that three is plenty. Six would add about 50 kcal, nearly all sugar.)
10 g Almonds (Flaked, toasted in a dry pan.)
80 g Carrot
40 g Red onion
100 g Chicken stock (Made up from a cube or a pot.)
5 g Olive oil
1 tsp Ground cumin
Half a tsp Ground cinnamon
A squeeze Lemon juice
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Cut the thighs into 3 cm pieces and the carrot into thick coins. Brown the chicken in the oil over a high heat for four minutes.
2. Add the sliced onion, carrot, cumin and cinnamon and stir for a minute, then pour in the stock, cover, and simmer for twelve minutes until the carrot is tender.
3. Take the lid off, add the chopped apricots and let the liquid reduce to a coating for three or four minutes.
4. Spoon it over the couscous with the lemon squeezed on, and the almonds and coriander over the top.

Contains gluten cereals, tree nuts, celery and sulphites.
Bright orange dried apricots are treated with sulphur dioxide. Unsulphured ones are brown and carry no flag.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/moroccan-chicken-couscous-apricot-almond

AI-generated images illustrating the recipe.

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