SERVES 4 PREP 15 MINUTES COOK 1 HOUR 5 MINUTES
½ cup plain flour 8 skinless chicken thigh cutlets or drumsticks, trimmed 2 tablespoons extra virgin olive oil 1 large brown onion, cut into thin wedges 2 garlic cloves, crushed 1 tablespoon Moroccan seasoning blend 405ml can apricot nectar ½ cup dried apricots 1 cup couscous 1 cup boiling water ¹⁄³ cup fresh flat-leaf parsley leaves
1 Place flour in a shallow dish. Season with salt and pepper. Toss chicken in flour, shaking off excess. 2 Heat 1 tablespoon oil in a large, deep heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden, adding extra oil if needed. Transfer to a plate. Set aside. 3 Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Sprinkle seasoning over onion mixture. Stir well to combine. Stir in nectar. Bring to the boil. Reduce heat to low. Return chicken to pan. Cover. Cook for 20 minutes. 4 Add apricots to pan, pushing them into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened. 5 Meanwhile, place couscous in a medium heatproof bowl. Pour over boiling water. Cover. Stand for 5 minutes or until water is absorbed. Fluff with a fork to separate grains. Spoon couscous onto serving plates. Top with chicken and sauce. Sprinkle with parsley. Serve. NUTRITION: (per serve) 2329kj; 15.9g fat; 3.4g sat fat; 32g protein; 68.3g carbs; 5.4g fibre; 103mg chol; 649mg sodium.