Sweet & Spicy apricot chicken - serves 2

Best pan 28cm Saute Pan

Ingredients:

1 tbsp quality olive oil

400gm skinless chicken breasts sliced into strips

1tsp ground corriander 1tsp ground cumin

200gm Coriander and lemon couscous

1 chicken stock cube

2 tbsp apricot jam

100gm sliced green beans

small handful of chopped coriander leaves

Method:

boil 700ml of water

heat oil in non stick pan, add chicken strips and sprinkle ground spices onto meat, leave to cook for for about one minute without stirring them turn the chicken pieces and cook for a further minute.

Place couscous in a saucepan and add 400ml of boiling water, simmer for 1 minute, cover and remove from heat then leave to stand for 5 minutes.

Add remaining 300ml of boiling water to chicken and crumble the stock cube over the meat. Now add the apricot jam and beans season with salt and pepper to taste, stir, cover and leave to simmer for a further 5 minutes.

After standing for five minutes, stir the couscous with a fork which should by now have absorbed all of the water and expanded.

Serve into bowls, spoon the chicken over the couscous and add some of the sauce. Sprinkle with the chopped coriander and serve