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Time to make:
1 hr (Hands-on time: 10 mins, Cooking time: 50 mins)
$4.92 per serve
(at time of publication)
Full ingredients list:
2 teaspoons olive oil
600g skinless chicken thigh fillets, trimmed
1 large red onion, thinly sliced
2 cloves garlic, crushed
2 teaspoons dried oregano
405ml can apricot nectar
1 tablespoon cornflour
1/2 cup dried apricots, halved
1 cup couscous
1/4 cup chopped parsley
3 cups broccoli florets, steamed
2 cups snow peas, steamed
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat a large frying pan over medium heat. Add olive oil and brown chicken in two batches. Set aside. Add onion to pan and cook 3–4 minutes, until soft. Add garlic and oregano and cook for 1 minute. Return chicken to pan.
Step 2 Reserving 1/4 cup, add apricot nectar to pan and bring to the boil. Reduce heat and simmer, covered, for 20 minutes. In a small bowl, combine reserved nectar with cornflour and add to pan, stirring. Add dried apricots and simmer, covered, for a further 15 minutes.
Step 3 Meanwhile, soak couscous in 1 cup boiling water for 5 minutes, covered. Fluff with a fork. Sprinkle chicken with chopped parsley and serve with couscous, broccoli and snow peas.
Buy a mixed bag of frozen broccoli and sugar snap peas to save both time and money!
About this recipe
First published: April 2010