Moroccan Chicken & Apricot Couscous

Ingredients

• 270g boneless chicken thighs or chicken breast, cut into strips
• 1 tbsp rapeseed or olive oil
• 1 onion, finely diced
• ¾ carrot, finely diced
• 1 courgette, diced
• 1 pepper, diced
• 1½ garlic cloves, crushed
• 1 tsp ground cumin
• ½ tsp mild paprika
• ½ tsp ground cinnamon
• ½ x 160g tin chopped tomatoes, ideally no-added-salt
• 80ml water
• 16g dried apricots, finely chopped, optional
• 85g dried couscous
• 95ml boiling water for couscous, or according to packet
• 40g plain full-fat yoghurt or Greek yoghurt

Method

1. Heat the oil in a large pan. Add onion, carrots, courgette and pepper. Cook for 6–8 minutes until softened.
2. Add garlic, cumin, paprika and cinnamon. Stir for 30 seconds.
3. Add the chicken and cook for 4–5 minutes, turning until the outside is sealed.
4. Add chopped tomatoes, water and dried apricots if using.
5. Simmer for 18–22 minutes, until the chicken is cooked through and the vegetables are soft.
6. Meanwhile, prepare the couscous with boiling water. Fluff with a fork.
7. Remove babies portion before adding any adult salt, chilli or spicy paste. Shred babies's chicken finely.
8. Serve Dinner 1. Save about 85g cooked chicken per adult-equivalent unit and a few spoonfuls of sauce/veg for Dinner 3. Cool quickly and refrigerate.