Moroccan chicken with couscous recipe

• 2 onions, peeled and chopped
• 1 garlic clove, peeled and chopped
• 1 tbsp chopped fresh coriander
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 1 pinch powdered turmeric
• 2 lemons, juice only
• 1 tbsp olive oil
• 2 skinless, boneless chicken breasts
• 1 tbsp sunflower oil
• 1 carrot, peeled and chopped
• 250 ml (8.8fl oz) low-sodium chicken stock
• 3 dried apricots, finely chopped
• 1 tsp honey

1. To make the marinade, place half the onion, the garlic, herbs and spices, half the lemon juice, and the olive oil to a food processor.
2. Blend to a puree.
3. Chop the chicken and add to the marinade.
4. Mix well.
5. Marinate for 4 hours or overnight, making sure that the chicken is covered.
6. To cook, heat the oil in a nonstick skillet.
7. Add the chicken with the marinade, and cook over medium heat, stirring, to brown the chicken.
8. Add the carrot and the remaining onion to the skillet, along with enough chicken stock to cover the ingredients.
9. Add the apricots with the honey and remaining lemon juice to the skillet.
10. Bring to a simmer.
11. Cook for 2030 minutes, uncovered, until the chicken is cooked and the vegetables are soft.
12. Serve.
13. Store in the refrigerator for up to 2 days.
14. Freeze extra portions in sealable containers, label, and use within 1 month.
15. To use from frozen, carefully defrost.
16. Heat through fully before serving.

onions, garlic, fresh coriander, ground coriander, ground cumin, powdered turmeric, lemons, olive oil, skinless, sunflower oil, carrot, chicken stock, honey

Taken from www.lovefood.com/guide/recipes/47111/moroccan-chicken-with-couscous-recipe (may not work)