Moroccan Apricot Chicken + Chickpeas w/ Almond Couscous

Moroccan Apricot Chicken + Chickpeas w/ Almond Couscous
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  • Ingredients

    • 500g organic chicken thigh fillets 
    • 1/3 cup Zee’s paprika oil
    • 1 medium onion, finely sliced
      3-4 cloves garlic, minced 
    • 2/3 cup Zee’s Shakshuka sauce
    • 400g tin apricot halves in natural juice 
    • 1/2 cup chicken or vegetable stock 
    • 400g tin chickpeas, rinse and drain
    • 1 Tbsp raw honey or pure maple syrup
    • Handful of fresh coriander, roughly chopped 

    Couscous:

    • 1 cup uncooked couscous
    • 1 1/3 cups boiling water, chicken or vegetable stock
    • Handful of whole almonds, roughly chopped
    • Pinch sea salt and pepper
    • Juice + zest small lemon
    • Toppings suggestions: Zee’s preserved lemon, and coriander.

    Serves: 4

  • Directions

    In a large frying pan over medium heat, sauté onion and garlic in 2 Tbsp paprika oil. 

    Add the chicken and cook for 2 mins each side, until golden brown. 

    Add apricots with juice, Shakshuka sauce, honey, chickpeas, coriander and stock. 

    Bring to the boil and cook for 5 mins. Lower the heat and cook covered for 20 minutes. 

    Place couscous in a medium bowl, and pour over boiling water or stock. Cover and allow it to sit for 5 minutes. Fluff with a fork, add almonds, lemon juice and zest, sea salt and pepper. 

    Serve Moroccan chicken topped with fresh coriander and chopped preserved lemon, with couscous.

     

Shop Recipe Products

Shakshuka sauce

Shakshuka sauce

$20.00
Paprika oil

Paprika oil

$18.00

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