Ingredients

• oil for cooking
• 500g chicken thigh fillets, cut into chunks
• 1 red onion, halved and sliced
• 2 garlic cloves, crushed
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 400g can chopped tomatoes
• grated rind and juice of 1 lemon
• 1½ cups chicken stock
• ¼ cup pitted black olives, halved
• 2 small zucchini, diced
• ¼ cup dried apricots
• ¼ cup dates, halved
• 250g green beans, sliced
• coriander, to serve
• couscous, to serve

Method

1. Heat oil in a large non-stick frying pan over medium to high heat. Add chicken and cook for 6 minutes or until golden and cooked through. Remove from the pan and set aside.
2. Add onion and garlic and cook for 4 minutes until softened.
3. Add paprika, cumin, turmeric and cinnamon and cook for a further minute.
4. Add chicken, tomatoes, lemon rind and juice, stock, olives, zucchini, apricots and dates and simmer for 20–25 minutes.
5. Add green beans and cook until just tender. Top with coriander and serve with couscous.