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Moroccan Spicy Chicken Couscous
By poisoneyes | July 25, 2008
Ingredients
250g couscous
3 tbsp olive oil
1 chopped onion
2 large sliced skinless boneless chicken breast fillets
85g blanched almonds
1 tbsp hot curry paste
100g halved ready-to-eat apricots
20g pack fresh coriander
Method:
Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.
Recipe from Good Food magazine, August 2004 .
