Moroccan Chicken (with Prunes)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon za'atar spice mix
• 800 g chicken thigh fillets, trimmed and halved
• 1 tablespoon oil
• 60 g butter
• 1 large onion, cut into wedges
• 1 cinnamon stick
• 2 garlic cloves, crushed
• 2 tablespoons lemon juice
• 1 cup chicken stock
• 1/2 cup pitted prune, halved
• 1 1/2 cups couscous

Recipe

• 1 sprinkle half the spice blend over the chicken. heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
• 2 cook the chicken in two batches for 5 minutes,or until evenly browned. remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
• 3 return the chicken to the pan and add the lemon juice and the remaining spice blend. season, then cook, covered for 5 minutes.
• 4 add the stock and prunes to the pan and bring to the boil. reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. before serving, stir 20g of the butter into the sauce.
• 5 about 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. serve with the chicken.