Recipe

Harissa Apricot Chicken

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Dried apricots & chickpeas coated free-range chicken in a harissa sauce, served on top of couscous with Swiss chard.

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serves 2

2
½ cup
1 tsp
½
30g
2 tbsp
½ tin
5g
100g

serves 4

4
1 cup
2 tsp
1
60g
4 tbsp
1 tin
10g
200g

ingredients

chicken breasts – cut into cubes (2cm)
couscous
chicken stock fonds
onion – peel & chop finely
dried apricots – chop roughly
harissa (spicy, use to taste)
chickpeas – drain & rinse
coriander – chop leaves roughly
Swiss chard – remove stalks, slice leaves (1cm)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
cling wrap (from your pantry)

Ingredients to serve 2

2 x chicken breasts – cut into cubes (2cm)
½ cup x couscous
1 tsp x chicken stock fonds
½ x onion – peel & chop finely
30g x dried apricots – chop roughly
2 tbsp x harissa (spicy, use to taste)
½ tin x chickpeas – drain & rinse
5g x coriander – chop leaves roughly
100g x Swiss chard – remove stalks, slice leaves (1cm)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
cling wrap (from your pantry)

Ingredients to serve 4

4 x chicken breasts – cut into cubes (2cm)
1 cup x couscous
2 tsp x chicken stock fonds
1 x onion – peel & chop finely
60g x dried apricots – chop roughly
4 tbsp x harissa (spicy, use to taste)
1 tin x chickpeas – drain & rinse
10g x coriander – chop leaves roughly
200g x Swiss chard – remove stalks, slice leaves (1cm)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
cling wrap (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Chicken: Season the cubes with salt and pepper. Place a pan on medium-high heat with a knob of butter. When the butter has melted, add the chicken and brown for 2-3 minutes until golden. Remove and set aside.

Step 3

Couscous: Place in a large bowl with a pinch of salt, pour in boiling water (1 cup for 4; ½ cup for 2) and add the chicken stock fonds. Cover with cling wrap and leave to stand and swell for 10 minutes. Remove the cling wrap and fluff up with a fork.

Step 4

Apricot harissa chickpeas: Using the same pan you used for the chicken, on medium-high heat, add a drizzle of olive oil. Add the onion with a pinch of salt and sauté for 5 minutes before adding the apricots, harissa, chickpeas and water (½ cup for 4; ¼ cup for 2). Cook for 2 minutes, then add the chicken back into the pan and simmer (gently boil) for another 2-3 minutes until the chicken is cooked. Add the coriander and mix through.

Step 5

Swiss chard: Place a different pan on medium-high heat, add the Swiss chard with a knob of butter and a splash of water and wilt for 1-2 minutes. Season with salt and pepper.