Chicken Couscous Pot

Ingredients

• 600 g Chicken breast fillet
• Salt
• Pepper
• 1 white onion
• 2 Garlic cloves
• 2 dried soft apricots
• 1 large organic lemon
• 2 sweet potatoes (300 g each)
• 3 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp Smoked paprika
• 100 ml passata
• 500 ml poultry stock
• 150 g Couscous
• 0.5 tsp cayenne pepper
• 80 g almonds
• 1 Handful Parsley (5 g)

Instructions

1. 1.

   Trim and pat dry the chicken breast fillet, cut into bite‑sized pieces, and season with salt and pepper. Peel and chop the onion. Peel and finely mince the garlic. Finely dice the apricots. Zest the lemon over hot water, grate the zest, then squeeze out the juice; set aside the zest for garnish. Peel the sweet potatoes and cut into bite‑sized pieces.

2. 2.

   Heat oil in a pot. Sear the chicken pieces for 5 minutes on high heat. Add onion, garlic and apricots, cook for 3 minutes over medium heat. Add sweet potatoes and cook another 3 minutes. Season with salt, pepper, curry powder and smoked paprika; simmer for 2 minutes.

3. 3.

   Add tomatoes, stock and lemon juice, cover and let the mixture simmer on low heat for 45–50 minutes.

4. 4.

   Meanwhile, soak couscous in hot water for about 15 minutes until it expands, then drain in a sieve.

5. 5.

   Just before serving, stir the couscous into the stew and season with salt, pepper and cayenne pepper. Roughly chop almonds and fold half into the dish. Wash, dry and tear parsley leaves; garnish the pot with lemon zest, remaining almonds and parsley leaves.