Recipes by Di Swann
1 Preheat oven to 180°C. Make a few cuts in the chicken flesh.
2 Mix together ginger, garlic, coriander, paprika, cumin seeds and oil to make a paste. Rub the paste over the surface of the chicken. Place chicken in a casserole dish. Add chopped onion. Pour over chicken stock. Add apricots and Wattie’s Chickpeas.
3 Place casserole in the oven and cook for 1 hour. Remove from the oven. Sprinkle the couscous over the chicken and stir into the sauce. Cover. Allow to stand for 5-10 minutes to allow the couscous to absorb the sauce.
4 Serve garnished with fresh coriander leaves and a spoonful of unsweetened Greek-style yoghurt if wished.