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Moroccan chicken with apricots & spinach couscous
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150g wholewheat couscous
Finely grated zest and juice 1 unwaxed lemon
250ml very low salt chicken stock, very hot
500g Waitrose Omega 3 Chicken Thigh Fillets, each cut into 4
50g Al’Fez Spiced Apricot Tagine Paste (about 2½ tbsp)
1 onion, roughly chopped
320g pack essential Waitrose Home Ripening Apricots, halved and stoned
1 tsp clear honey, or more to taste
115g pack baby spinach
1. Put the couscous into a bowl with the lemon zest. Pour in 200ml hot stock, then cover tightly and leave to absorb. Heat the grill to high.
2. Put the chicken into a large roasting tin and rub with the tagine paste. Add the onion and remaining 50ml stock. Season, then grill for 10 minutes.
3. Stir in the apricots, then grill for another 5 minutes until the chicken is dark golden and cooked through with no pink meat, and the apricots are cooked but still holding their shape. Drizzle with the honey. Fold the spinach, lemon juice and some seasoning through the couscous, then serve with the chicken.
Cook’s tipTo make things easier, fold the spinach and lemon juice into a large pack (350g) of cooked Waitrose Roasted Vegetable Couscous instead.
Typical values per serving:
This recipe was first published in August 2018.