Couscous with chicken, apricots and almonds

Ingredients

For 1 serving

• Couscous60 g
• Skinless chicken thighs150 g
• Dried apricots3
• Almonds10 g
• Onion40 g
• Carrots1
• Chicken broth250 ml
• Cinnamonto taste
• Cumin1 g
• Extra virgin olive oil8 g
• Cilantro3 g
• Saltto taste

Contains: gluten, nuts, celery, sulphites,

Method

1. Cut the chicken thighs into pieces of about 3 cm; chop the onion, peel the carrot and slice it into rounds, cut the dried apricots into small pieces. Set aside as much of the chicken stock as the volume of the couscous.
2. Heat the olive oil in a saucepan over medium-high heat and brown the chicken for 5 minutes, until golden; add the onion, cumin and cinnamon and cook for 2–3 minutes, until the onion is soft and the spices fragrant.
3. Add the carrot, apricots and the rest of the stock, cover and cook for 20 minutes over low heat, until the chicken is tender and the sauce has reduced; taste and season with salt.
4. Meanwhile toast the almonds in a dry small pan over medium heat for 2–3 minutes, until golden, and chop them roughly.
5. For the last 5 minutes, bring the reserved stock to the boil and pour it over the couscous in a bowl; cover with a plate, leave for 5 minutes until the liquid is absorbed and fluff with a fork.
6. Serve the couscous with the chicken and its sauce, the almonds and torn coriander.