Chicken, Pumpkin And Apricot Tagine

• 1 tbsp oil
• 1 None onion, diced
• 1 tsp grated fresh ginger
• 1 clove garlic, sliced
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp garam masala
• 4 None boneless skinless chicken thighs, trimmed and diced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken stock
• 14 oz pumpkin or butternut squash, peeled and diced
• 1/2 cup diced dried apricots
• 1 cup couscous
• 1 tsp grated lemon peel
• 4 None dates, chopped
• 1 tsp Moroccan seasoning mix
• 1 tbsp chopped fresh parsley
• 1/4 cuo sliced almonds, toasted

1. Heat the oil in a large saucepan on medium heat. Cook the onion, ginger, garlic, spices and chicken for 4-5 mins until lightly browned and fragrant.
2. Add the tomatoes, stock, pumpkin and apricots; bring to a boil. Reduce heat to low; simmer gently for 15 mins or until the chicken is cooked through. Remove the lid and cook for a further 5 mins until the juices reduce and thicken. Season.
3. Place the couscous, lemon peel, dates and seasoning in a heatproof bowl. Add 1 1/2 cups boiling water. Cover and let stand for 5 mins. Fluff up with a fork. Season.
4. Serve the chicken over the couscous. Top with parsley and almonds.

oil, onion, ginger, clove garlic, cumin seeds, ground coriander, garam masala, chicken thighs, tomatoes, chicken stock, pumpkin, apricots, couscous, lemon peel, dates, seasoning mix, parsley, almonds

Taken from recipes-plus.com/api/v2.0/recipes/33452 (may not work)