Moroccan Chicken pockets

This recipe is a quick everyday supper that could be on the table within 30 minutes. You can use the spiced couscous to stuff large portabello mushrooms if you have vegetarians as well. I like to serve it with a yoghurt sauce on the side along with crispy new potatoes and salad. Enjoy!

Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water or for more flavour make up some chicken stock. 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.

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.

INGREDIENTS

(Serves 4)

 50g couscous

 1 tsp Ras el Hanout spice mix

 8 ready-to-eat dried apricots, chopped

 2 tbsp pine nut

 small bunch flat-leaf parsley, chopped

 4 large skinless chicken breast fillets

 2 tbsp olive oil

For the yoghurt sauce

 100g/4oz natural yoghurt

 ¼ tsp salt

 ¼ tsp sugar

 Pinch of cayenne pepper

 50g/2oz cucumber, centre removed and grated

 1 tbsp chopped coriander