1. Heat the oil in large saucepan and cook the onion, squash and chicken for 5 minutes until the onion has softened and the squash and chicken are beginning to brown. 2. Add the tomatoes and cook for a further 3-4 minutes until the tomatoes are pulpy. 3. Stir in the spices, chickpeas, apricots and stock. 4. Bring to the boil, cover and simmer gently for 20-30 minutes, or until the chicken and squash are tender, and the sauce is fragrant. 5. Serve with steamed couscous. ---------------------------------------------------------------------------
Nutrition
Ingredients
