Solo: Harissa Apricot Chicken

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Solo: Harissa Apricot Chicken

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

Ingredients to serve 1

  • 1 x chicken breast – cut into cubes (2cm)
  • ¼ cup x couscous
  • ½ tsp x chicken stock fonds
  • ¼ x onion – peel & chop finely
  • 15g x dried apricots – chop roughly
  • 1 tbsp x harissa (spicy, use to taste)
  • ¼ tin x chickpeas – drain & rinse
  • 3g x coriander – chop leaves roughly
  • 50g 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)


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 (¼ cup) 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 (2 tbsp). 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.

Step 6

Serve the apricot harissa mix on the couscous with the Swiss chard on the side.