Moroccan-style chicken with couscous and yoghurt

Step 1

Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for 5 minutes, or until reduced in volume by half.

Step 2

Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for 1 hour.

Step 3

Make the couscous addording to the packet instructions.

Step 4

Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt.