01.

Ingredients

2 tbsp olive oil
8 boneless chicken thighs halved or cut into chunks
1 onion & 3 garlic cloves chopped
3 tsp spice mountain spices
150ml good quality chicken or veg stock
1 tbsp honey (optional)
400g carrots cut into sticks
Handful of chopped dried apricots
Juice of 1 lemon
Small bunch of parsley

02.

Method

  • Heat the oil in a lidded cooking pot. Add the chicken and fry until lightly browned all over.
  • Add the onion, garlic & spices and fry for a further 2 mins. Add the stock, honey & apricots, season with salt & pepper, stir well and bring to the boil.
  • Cover tightly, then reduce the heat and simmer for 30 mins until the chicken is tender. Add the carrots, uncover the pan and increase the heat for about 5-10 mins to reduce the sauce a little.
  • Sprinkle with parsley and a squeeze of lemon juice. Serve with couscous.