2large chicken breasts450g / 16 oz, or skinless and boneless chicken thighs
1tablespoonfrying oilfor the marinade
1tablespoonfrying oilfor frying
½spice mixsee below
salt and pepperto taste
½teaspoonchili flakesor more, to taste
1red bell pepper
1yellow bell pepper
200gdried apricotsor a little bit less, we like a lot!
1cupvegetable / chicken broth or water
1cupcouscous175g / 6.2 oz + 1 cup boiling water / broth
chopped parsley leaves
In a small bowl, mix the spices together.
Prepare the chicken: Cut it into 3 cm / 1 inch cubes. Rub with the ½ of the spice mix, oil and season to taste with salt and pepper, set aside (if you have time, you can leave the chicken to marinate for a few hours or overnight in the fridge).
Prepare the vegetables: dice the onion, cut the garlic into thin slices, carrot into thin, about 1-2 mm / 1/16 slices, bell pepper into 0.5 cm / 0.2 inch stripes, zucchini into 0.5 cm / 0.2 inch half slices, apricots into small pieces (approx. 0.5-1 cm / 0.2 – 0.4 inch pieces).
In a very large frying pan, warm up a tablespoon of oil, add chicken pieces, cook on the highest heat about 2 minutes on one side and a minute on the other. Turn the meat over only when it’s nicely browned. Remove the chicken from the pan and transfer on a plate, it doesn‘t have to be cook through completely, it will be later briefly stewed with the vegetables.
Reduce the heat, add the onion to the pan (if necessary, add also another tablespoon of oil), fry for about 6 minutes, then add the garlic and fry for a minute. Transfer the onion with garlic on a plate, but don‘t mix with the chicken.
Increase the heat to the maximum, add all the chopped vegetables in an even layer to the pan, sprinkle with the remaining spice mix. Don‘t stir for the first few minutes!! Wait until the vegetables at the bottom are nicely browned, then stir everything thoroughly.
Add the onion with garlic back to the pan, and then also the chopped apricots and broth.
Bring to a boil, cover with a lid and simmer for about 10 minutes, stir once during this time. Vegetables should be tender but still have a bite to it.
Add the chicken back to the pan and simmer for 1-2 more minutes (the chicken should be now cooked through). Remove from the heat, season to taste with salt and pepper, mix everything together.
Serve with couscous (season a cup of couscous with salt and pepper, pour a cup of boiling water / broth over, stir and leave for 5 minutes) and chopped parsley.