• 400 g skinless chicken thigh cutlets
  • 2 cm piece fresh ginger, finely grated
  • 2 cloves garlic, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 1 tsp cumin seeds
  • 1 Tbsp oil
  • 1 onion, chopped
  • 2 cups chicken stock
  • 10 dried apricots, cut into quarters
  • 400 g can Wattie's Chickpeas in Springwater, drained
  • 1 cup couscous
  • fresh coriander leaves to garnish
  • unsweetened Greek-style yoghurt to serve
  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. Cover.
  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.

Made With

Rate and Review

4 Ratings

Reviews (4)

Sonia's Review | Rating

Have tried this recipe twice now the second time I decreased the chicken stock by one cup and added a tin of Watties tomatoes. It was easy to make, and delicious

Judy's Review | Rating

Makes my mouth water just reading this recipe!

Valerie Kaye's Rating
George Penrice's Rating