450gm skinless chicken breasts
1 large red bell pepper, roughly chopped
1 red chilli, finely chopped
1 large aubergine, peeled and cubed
1 brown onion, sliced
½ head broccoli, broken into florets
4 large carrots, scrubbed and sliced
1 Tblsp Moroccan spice mix
400ml hot chicken stock
2 Tblsp orange marmalade
160gm dried couscous
325ml boiling veg stock
8 soft dried apricot halves
2 Tblsp chopped fresh coriander
Method
If you can’t find Moroccan spice mix, you can make your own by combining:
1 tsp each of: ground cumin, ground ginger and salt, plus
½ teaspoon each of: black pepper, ground cinnamon, ground coriander, cayenne pepper
ground allspice and ground cloves.
Mix all together and store in a screw top bottle. Remember to label it.
Cut the chicken into bite-sized pieces.
Spray a large pan with non-stick cooking spray.
Dry fry the onion until it is soft, but not brown.
Add the chicken and seal.
Add the spice, vegetables and chicken stock
Simmer for about 25 minutes.
Stir through the marmalade.
While that is bubbling away, snip the apricots into tiny pieces.
Mix the couscous, coriander and apricots together in a bowl.
Pour the vegetable stock over the couscous..
Cover with clingfilm or a plate and allow to stand for 5 minutes.
Fluff up the couscous grains with a fork.
Serve the chicken with the couscous.
