Moroccan Apricot Chicken

 My mother-in-law ripped this recipe out of the newspaper for me a little while back and it's been on my "wanting to try" list for ages. I finally got around to it and was really happy with the result! It's actually a Super Food Ideas recipe, and I made a few tweaks (adding some extra vegetables of course!) It was a winner with the whole family (although I'd definitely add some extra chilli if I wasn't making it for the kids) - give it a go!

Ingredients
olive oil spray
400g chicken breast, sliced
1 medium brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon Moroccan seasoning mix
1 tablespoon tomato paste
2 tablespoons honey
400g can whole peeled tomatoes
1 cup chicken stock
3/4 cup dried apricots
400g can chickpeas, drained, rinsed

1 small red capsicum, chopped

1/2 400g can corn kernels

cous cous, to serve

Method
Heat oil in a large frying pan over medium-high heat. Cook chicken for a few minutes or until browned.  Transfer to a bowl.

Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and seasoning. Cook for 1 minute or until fragrant. Add tomato paste and honey. Cook, stirring, for 1 minute. Add tomatoes, stock, apricots, chickpeas, capsicum and corn. Bring to the boil.

Return chicken to pan. Reduce heat to low. Simmer, uncovered, for 20 minutes or until chicken is cooked through and sauce has reduced and thickened slightly. Serve chicken mixture with couscous.