Middle Eastern Style Chicken and Apricot Stew with Couscous, Roasted Carrots and Dill Yoghurt

Ingredients

• Carrots

  Raw

  2 medium or 122g

• Cumin

  Spices, cumin seed

  5g

• Chicken stock

  Soup, home-prepared

  100g

• Couscous

  Dry

  120g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  280g

• Apricots

  Sulfured, stewed, with added sugar, dried

  40g

• Dill

  Fresh

  100g

• Garlic

  Raw

  1 clove or 3g

• Tomato puree

  Canned, without salt added

  15g

• Yoghurt

  Natural, Set - Biopot

  75g

Directions

1. Roast the Carrots a) Preheat your oven to 240°C/220°C fan/gas mark 9. b) Trim the carrot, then slice into 1cm thick rounds (no need to peel). c) Pop the carrots onto a baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with half the cumin. Toss to coat, then spread out in a single layer. d) When the oven is hot, roast on the top shelf until soft and golden, 15-16 mins. Turn halfway through.
2. Couscous Time a) While the carrots roast, pour the water for the couscous (see ingredients for amount) and half the chicken stock paste into a saucepan and bring to the boil. b) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. c) Leave to the side for 8-10 mins or until ready to serve.
3. Fry the Chicken a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. b) Once the oil is hot, add the chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. c) While the chicken cooks, roughly chop the apricots and dill (stalks and all). d) Peel and grate the garlic (or use a garlic press).
4. Simmer and Spice a) Stir the garlic, tomato puree and harissa paste (add less if you don't like heat) into the chicken. Cook for 1 min more. b) Add the water for the sauce (see ingredients for amount) and apricots to the pan, along with the remaining cumin and chicken stock paste. Stir together and bring to a gentle simmer. c) Cook until the sauce has thickened and the chicken is cooked through, 7-9 mins. Add a splash of water if it gets too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.
5. Mix the Dill Yoghurt a) While the stew simmers, combine the yoghurt and half the dill in a small bowl. Season with salt and pepper. b) Carefully fluff up the couscous with a fork, then stir through the remaining dill and season to taste.
6. Finish and Serve a) When everything is ready, taste the stew and season with salt and pepper if needed. b) Share the couscous between your bowls and spoon over the chicken stew. c) Top with the roasted carrots and a spoonful of dill yoghurt to finish. Enjoy!