The finished recipe. Moroccan-Style Chicken Couscous with Apricots and AlmondsIngredients 1 to 6. 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 onionIngredients 7 to 12. 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 corianderStep 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.Step 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.Step 3. Take the lid off, add the chopped apricots and let the liquid reduce to a coating for three or four minutes.Step 4. Spoon it over the couscous with the lemon squeezed on, and the almonds and coriander over the top.
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