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Spicy succulent chicken cooked with herbs, spices and chickpeas then serve with delicate couscous sprinkled with toasted almonds and fresh herbs.

Serves 4

A pinch of saffron threads

250ml hot chicken stock

Low – fat cooking spray

1 large onion, sliced

1tsp lazy garlic

4 medium chicken breasts, chopped into bite sized pieces

1tsp ground cumin

1tsp turmeric

1tsp ground coriander

1tsp paprika

75g dried apricots, chopped

150g canned chickpeas

175g couscous

1tbs fresh mint, chopped

1tbs fresh parsley, chopped

Salt and freshly ground black pepper

50g flaked almonds, toasted to serve

Method

Stir the saffron threads into to the chicken stock and leave to one side.

Heat a medium pan, spray with low – calorie spray and sauté the onion and garlic for 3 – 4 minutes until starting to soften.

Add the chicken pieces and cook for another 3 – 4 minutes, stirring occasionally. Add all the spices and stir to coat the chicken.

Pour in the stock and saffron and add the apricots and chickpeas. Bring to a simmer and continue to simmer for 15 – 20 minutes, until the chicken is cooked through.

Meanwhile, place the couscous in a large bowl and add just enough boiling water to cover. Leave to stand for 10 minutes. Just before serving, stir briskly with a fork to break up the lumps.

Check the seasoning of the chicken and stir in the chopped herbs, reserve a few to garnish.

Serve on a bed of couscous sprinkled with the roasted flaked almonds and the remaining herbs.