(Serves 4)

• 4 large chicken thigh fillets, bone in & skin on

• 1 tablespoon extra-virgin olive oil

• 1 medium brown onion, sliced

• 4 cloves garlic, finely chopped

• 1 red chilli, finely diced

• ¼ bunch parsley, leaves picked, finely sliced and stems finely chopped

• 1 yellow capsicum, sliced

• 6 apricots, roughly chopped

• 1 tablespoon Moroccan spice

• 1 tsp onion powder

• 1 cup chicken stock (salt-reduced)

• 2 teaspoons cornflour

• 1 tablespoon water

• 1 cup couscous

• 1 cup boiling water

• ½ cup toasted almonds, roughly chopped

• 1 tbsp extra-virgin olive oil

• 1 lemon zested and juiced

1. Sear the chicken

   Heat oil in a large pan over medium heat. Sear chicken 3–4 minutes each side until golden. Remove from pan and set aside.

2. Build the flavour base

   In the same pan, lower the heat and add onion. Sauté for 4–5 minutes until onion has softened and becomes transparent. Add garlic, chilli and parsley stems, cook for 1-2 minuets till fragrant.

3. Create the apricot sauce

   Add capsicum and apricots and cook for 2-3 minuets till slightly softened. Add Moroccan spice and onion powder and cook for 1 minute or until fragrant. Deglaze pan with stock and stir gently.

4. Simmer to perfection

   Return chicken to the pan, nestle it into the sauce, cover and cook 10-15 minutes, or until chicken is fully cooked.

5. Make the lemon herb couscous

   While the chicken is cooking, place couscous in a heatproof bowl. Add boiling water, olive oil, pinch pepper, and cover for 5 minutes. Fluff cous cous with a fork then fold through almonds, lemon zest, lemon juice, parsley leaves, set aside till ready to serve.

6. Thicken sauce

   Mix cornflour and water to form a slurry. Stir into the simmering sauce and cook for 1 minute until glossy and lightly thickened.

7. Serve it up

   Spoon the apricot chicken over fluffy lemon herb couscous and enjoy that nostalgic sweet–savory hug, made fresh and summer-bright.

Snapshot!

This apricot chicken delivers 3134 kJ per serve, anchored by a generous 49g protein, making it deeply satisfying and supportive of muscle repair and fullness.
Total fat sits at 39g, with the balance leaning towards heart-smart fats, 21g MUFA and 5g PUFA, alongside 9g saturated fat, reflecting the use of olive oil, almonds and whole ingredients.

Carbohydrates are moderate at 45g, supported by 8g fibre to help slow digestion and support steady energy release. With just 10g sugars, the gentle sweetness comes naturally from apricots rather than added sugars.
Sodium remains moderate at 260mg, keeping flavour high without tipping into overly salty territory.

What it means on the plate

This dish is protein-forward with balanced carbs and good fats, offering sustained energy rather than spikes. Cous cous provides structure and satisfaction, while vegetables and fruit add colour, fibre and flavour. It’s a comforting meal that still feels intentional and nourishing.

Food group balance → A well-rounded plate with protein for strength and satiety and a mix of vegetables and fruit adding fibre, antioxidants and natural sweetness.

• Grains 2 serves (cous cous)

• Vegetables 1.4 serves (capsicum, onion, chilli)

• Fruit 0.2 serves (apricots)

• Protein 1.7 serves (chicken & almonds)

CWJ Takeaway

This is comfort food made with high-protein, heart-smart fats, fibre for balance, and flavour built from whole ingredients, proving that nourishing meals can still feel rich, satisfying and joyful.