19 July, 2015
Apricot Chicken Couscous
Apricot Chicken Couscous
Serves: 4
Ingredients:
- 600g chicken breast or thigh fillets, diced
- 1 onion, diced
- 200g sweet potato, diced
- 200g butternut pumpkin, diced
- 1 carrot, diced
- 1 portion C4K Kitchen’s French Onion Soup Mix
- 1 tablespoon chicken stock powder
- 850ml can apricot nectar
- 250g couscous
Method:
- Heat the oil in a large heavy based frying pan and then add in the diced onion, sauté for about 5 minutes until the onion softens.
- Add in the chicken that has been cubed to about 1.5-2cm pieces and brown the chicken.
- Add in the sweet potato, pumpkin and carrot which have all been peeled and diced into about ¾ cm cubes, the French onion soup mix and the stock. Stir well so the soup mix coats as much as possible.
- Pour in the Apricot Nectar and bring to the boil.
- Reduce the heat, cover and simmer for approximately 10-15 minutes until the vegetables are soft and the chicken is cooked through.
- Add 1 ½ cups of water to the pan (it should almost look like an excessive amount of water) and then bring back to the boil.
- Remove the pan from the heat, add in the couscous and stir through well.
- Cover with alfoil or a lid and leave for 5 minutes to allow the couscous to soften and absorb the juices.
- Fluff the couscous up with a fork and then serve.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.