Chicken & Apricot Salad

  • 30 Sep - 06 Oct, 2017
  • Mag The Weekly
  • Cookery


· 1tbsp oil

· 2 onions, finely sliced

· 1 clove garlic, crushed

· 1-in piece of fresh ginger, grated

· 1tsp cumin

· 1½ tsp ground cinnamon

· 500g skinless and boneless chicken thigh fillets, chopped into large chunks

· 400g tin chopped tomatoes

· 250ml chicken stock

· 100g ready-to-eat dried apricots, halved

· 1tbsp honey

· 100g giant couscous

· Large handful coriander, roughly chopped

· 50g flaked almonds

In a large pan, heat oil over medium heat and gently fry onions until soft, for about eight minutes. Add garlic, ginger and spices, and cook for a minute until fragrant. Add chicken thighs to the pan and fry until brown in colour, for about five minutes. Add tomatoes, stock, apricots and honey, and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30 minutes, stirring occasionally, until the chicken thighs are cooked through. Stir in the couscous and simmer for six minutes. Scatter over the coriander and almonds. Serve immediately with flatbread and yogurt.