Moroccan Spiced Chicken

• 2 tsp of sunflower oil
• 200 g of onions, chopped
• 2 tbsp of ras el hanout spice
• 600 ml of hot chicken stock
• 40 g of lemon, sliced
• 100 g of dried apricots, halved
• 600 g of chicken thigh fillets, diced (4-5cm)
• 400 g of canned chickpeas (Can weight, drained)
• 150 g of giant wholewheat couscous

Prepare the ingredients.

Add the oil.

Lightly brown the onions and ras el hanout spice.

Add the remaining ingredients. Stir well to combine.

Cooking time: 20 min.

Season to taste and enjoy!