Apricot Chicken Couscous Tagine

Ingredients:

  • 500g chicken breast fillets, thinly sliced
  • 3 tablespoon Moroccan spice mix
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 2 tablespoon extra virgin olive oil
  • 1 med onion, finely chopped
  • 3 cloves garlic, finely chopped1 jar St. Dalfour thick Apricot spread
  • 2 tablespoon raisins
  • 1 cup water
  • 4 x 175g tins of St. Dalfour Food to Go Couscous
  • 100g flaked almonds, toasted

Method:

Coat chicken with the spices, set aside for 5 minutes. Heat oil in a large frypan and sauté chicken until a golden colour and almost cooked.

Add onion and cook 2-3 minutes, stir in garlic.

Pour in apricot spread, raisins, water and simmer 3- 5 minutes until chicken is completely cooked.

Stir in couscous and cook another 2-3 minutes until heated through.

Sprinkle with almonds and serve with a dollop of Greek yoghurt and Lebanese bread.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Apricot Chicken Couscous Tagine

Ingredients:

  • 500g chicken breast fillets, thinly sliced
  • 3 tablespoon Moroccan spice mix
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 2 tablespoon extra virgin olive oil
  • 1 med onion, finely chopped
  • 3 cloves garlic, finely chopped1 jar St. Dalfour thick Apricot spread
  • 2 tablespoon raisins
  • 1 cup water
  • 4 x 175g tins of St. Dalfour Food to Go Couscous
  • 100g flaked almonds, toasted

Method:

Coat chicken with the spices, set aside for 5 minutes. Heat oil in a large frypan and sauté chicken until a golden colour and almost cooked.

Add onion and cook 2-3 minutes, stir in garlic.

Pour in apricot spread, raisins, water and simmer 3- 5 minutes until chicken is completely cooked.

Stir in couscous and cook another 2-3 minutes until heated through.

Sprinkle with almonds and serve with a dollop of Greek yoghurt and Lebanese bread.