Name: Chicken pot
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 600 gram chicken lovely legs; 2 tablespoon moroccan seasoning mix; 2 tablespoon oil; 2 carrots, sliced; 1 onion, roughly chopped; 2 clove garlic; 1 tablespoon grated ginger; 1 cup apricot nectar; 150 millilitre salt-reduced chicken stock; 1/4 cup pitted prunes; 1 1/2 cup couscous; 1 1/2 cup boiling water; 15 gram butter; 1 zucchini, diced

Ingredients

600 gram chicken lovely legs

2 tablespoon moroccan seasoning mix

2 tablespoon oil

2 carrots, sliced

1 onion, roughly chopped

2 clove garlic

1 tablespoon grated ginger

1 cup apricot nectar

150 millilitre salt-reduced chicken stock

1/4 cup pitted prunes

1 1/2 cup couscous

1 1/2 cup boiling water

15 gram butter

1 zucchini, diced

Method

1.Toss together chicken and moroccan seasoning until well coated.

2.Heat 1 tablespoon oil in a heavy-based pan. Brown chicken legs in 2 batches.

3.Heat remaining oil in same pan on medium. Saute carrot and onion for 5-8 minutes, until tender. Add garlic and ginger and fry for 1 minute, until fragrant.

4.Return chicken to pan. Add nectar and stock. Cover and simmer for 25 minutes. Stir in prunes and simmer for another 10 minutes, until chicken is cooked.

5.Meanwhile, place couscous in a bowl and pour water over. Cover and set aside for 5 minutes. Melt butter in a small frying pan. Saute zucchini for 8-10 minutes. Fluff up couscous with a fork and stir zucchini through. Season to taste. Serve with chicken.

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Ingredients

Method

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