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Rub the spice mix evenly over the chicken. Heat half the oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
Meanwhile, heat the remaining oil in a frying pan over low heat. Add the leek, ginger and garlic, and cook, stirring occasionally, for 3 minutes or until the leek softens. Add the cumin and cook for 30 seconds or until aromatic. Stir in the apricot nectar. Simmer for 10 minutes or until the sauce thickens slightly. Place the couscous in a heatproof bowl. Pour over the boiling water. Cover and set aside for 5 minutes. Use a fork to separate the grains.
Thickly slice the chicken diagonally across the grain. Divide the couscous among serving plates. Top with the chicken. Spoon over the apricot sauce. Sprinkle with coriander to serve.