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Chicken and Apricot Couscous

This divine Morocco-inspired chicken and apricot served on fluffy and aromatic couscous is perfect for those who want a change from the usual meals. You can serve the chicken and apricot on basmati rice if you wish or just eat it with bread!

 2 tablespoons Q.B.B Pure Ghee

120 g onion, thinly sliced

20 g chopped garlic

400 g chicken breasts, cubed

20 g chopped ginger

1 teaspoon chilli powder

1 ½ teaspoon salt

100 g dried apricots, soaked in water for 2 hours

60 g pitted prunes

220 g can chickpeas, rinsed and drained

500 g couscous

600 ml hot chicken stock

1 tablespoon melted Q.B.B Pure Ghee

Handful coriander, chopped, to serve

METHOD

  1. Heat the Q.B.B Pure Ghee in a large frying pan and cook the onion and chopped garlic for 1-2 minutes, until just softened.
  2. Add the chicken and sauté for 5 minutes until cooked through and the onions have turned golden.
  3. Add in the chopped ginger, chilli powder and salt. Sauté till chicken is well coated with the ingredients. Remove from stove.
  4. Tip in the apricots, prunes, chickpeas and couscous. Pour the stock in and stir once.
  5. Cover with a lid and leave for about 5 mins until the couscous has soaked up all the stock and is soft.
  6. Drizzle in the melted Q.B.B. Pure Ghee and fluff up the couscous with a fork.
  7. Scatter the coriander leaves over and serve.

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