Moroccan stuffed chicken

• couscous↗50g g
• Ras el Hanout spice↗ tsp

  mix

• ready-to-eat dried apricots↗8

  chopped

• pine nut↗2 tbsp tbsp
• small bunch flat-leaf parsley↗

  chopped

• 4 large skinless chicken breast↗

  fillets

• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.

2. 2

   Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.