Ingredients (Serves 4):
4 x 125g chicken breast fillets
100g apricot
100g figs
20g sultanas
100g onions
1 chicken stock cube
400g cous cous
Cooking oil
Salt and black pepper
Method:
Seal the chicken fillets by flash frying for a couple of minutes on each side in a little oil, being careful not to burn the skin. Then season the fillets with salt and pepper.
Peel and dice the onions finely and place into a clay pot. Chop the apricot and figs, and add, with the sultanas and chicken, to the clay pot. Dissolve the stock cube in 100ml water and pour over. Place on a medium heat hob for half an hour and cover with a lid. Stir gently and ensure the chicken has been completely cooked. If the sauce seems too thin, stir in a small amount of cornflour mixed to a paste with cold water, but add very gradually, ensuring no lumps form.
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