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.

     
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