From The Firefighter's Fiancé
Matt's Moroccan chicken

• 4 boneless chicken breasts, cut into cubes
• 1 x 400g tin apricots in juice
• 1 onion, peeled and finely chopped
• 1 clove of garlic, peeled and crushed
• 1/4 tsp ground ginger
• 1/2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tbs clear honey

Serves 4.

Put the chicken, onion and spices in a pan. Pour in the juice from the apricots and enough water to cover.

Bring to the boil, then turn down to a simmer. Cook for about 1 1/2 hours.

Chop the apricots, add and cook for 15 minutes longer.

Stir in the honey, then serve on a bed of couscous.

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