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Moroccan-style chicken with couscous and yoghurt

Try this simple one-pot dish using chicken breasts and storecupboard basics for a satisfying meal for four.


To serve
  • couscous, cooked (rehydrated) according to packet instructions

  • plain yoghurt (optional)

Preparation method

  1. Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for five minutes, or until reduced in volume by half.

  2. Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for about an hour.

  3. Stir in the honey and coriander and cook for a further five minutes. Serve with couscous and yoghurt, if using.

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