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ENTAJ Chicken stew with dried apricots and couscous

ENTAJ Chicken stew with dried apricots and couscous

6 persons per serving
Preparation time: 60 minutes


ENTAJ chicken pieces 1 kg
Flour ½ cup (60 g)
Olive oil 2 tbsp (30 ml)
Onion 1
Garlic  2 cloves
Seven spices mix 1 tbsp
Apricot Nectar 1 ½ cups (375 ml)
Dried apricots ½ cup
Couscous 1 cup
Parsley 1/3 cup
Salt and pepper (as desired)

How to prepare it:

• Put the flour, salt and pepper in a dish. Cover the chicken pieces with the flour mixture.
• Heat the oil in a frying pan over medium heat. Cook the chicken pieces in batches for 2 to 3 minutes per side or until they become golden and put them aside.
• Put the chopped onion and garlic to the pan. Cook them while stirring occasionally for 3 to 4 minutes or until they become soft. Sprinkle the seven spices mix and stir them until well combined.
• Add the apricot nectar, and leave it to boil on a low heat. Then put back the chicken in the pan and cover it for 20 minutes to cook. Lift the lid to add apricots and stir. Leave them for an additional 20-25 minutes or until the chicken is cooked and the sauce is thick.
• At the same time, put the couscous in a heat insulation bowl and add one cup of boiling water. Leave them for 5 minutes or until the water is absorbed, while stirring to separate the grains.
• Put one tablespoon of couscous on the serving plate. Add one tablespoon of sauce, the chicken and a pinch of parsley. Finally, serve the dish.

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