Moroccan Hotpot

Ingredients

1 tbsp olive oil
4 chicken breasts, boneless and skinned
1 large red onion
1 garlic clove, crushed
1 red pepper
100g/4 oz no-soak dried apricots
1 tbsp ground corinader
1 tbsp ground cumin
half tsp tumeric
rind and juice of 1 lemon
300 ml/half pint/1 1/4 cup chicken stock
salt and pepper
225g / 8 oz/ just under a cup couscous
3 tbsp chopped fresh coriander/cilantro

Method

1)Slice chicken. Peel and chop onion. Deseed and slice pepper.

2)Add oil to frying pan,or if your crock pot has a detachable base, fry chicken until brown. Add onion, garlic and red pepper and fry until soft. Add apricots and spices and cook for 1 min while stirring.

3)Add lemon rind and juice and chicken stock and bring to boil. Season well.

4)Transfer to crockpot. Cook for 5 hours on high, 8 on medium. Stir in couscous quickly and cook for 5 mins. Sprinkle with coriander.

Variations

Lamb instead of chicken is good.

Use eggplant, courgette or beans instead of chicken.