Moroccan Chicken
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 750grams chicken thigh fillets, diced
- 2 baby eggplants, trimmed, sliced
- 1 large brown onion, halved, thinly sliced
- 500grams orange sweet potato, peeled, diced
- 2 small zucchini, trimmed, halved lengthways, chopped
- 52grams moroccan seasoning
- 1 1/2 cup chicken stock
- 1tablespoons olive oil
- 1 cup couscous
- 400grams can apricot halves in natural syrup
Method
Step 1 of 4
Heat oil in a non-stick frying pan over medium heat. Add onion and cook for 3-4 minutes or until soft. Stir through Moroccan seasoning. Add chicken and cook for 3 minutes, stirring often, or until well coated with seasoning and golden.
Step 2 of 4
Drain apricots, reserving 1/2 cup liquid and roughly chop. Add apricot liquid, stock, sweet potato and eggplant to pan. Bring to the boil and simmer for 10-15 minutes or until vegetables are just tender. Add zucchini and apricots. Simmer for a further 10 minutes.
Step 3 of 4
Meanwhile, place couscous into a heatproof bowl. Pour over 1 cup boiling water and cover. Stand for 5 minutes. Stir with a fork to separate grains.
Step 4 of 4
Serve with Moroccan chicken.
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