zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Moroccan chicken with apricots & spinach couscous

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Moroccan chicken with apricots & spinach couscous

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    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
     

    Method

    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.  

    Your recipe note

    Edit your recipe note

    Cook’s tipTo make things easier, fold the spinach and lemon juice into a large pack (350g) of cooked Waitrose Roasted Vegetable Couscous instead.

    Comments

    Average user rating

    5 stars

    Glossary