A delicious, summery family meal.
Dice half the apricots and halve the remainder. Set aside until required. Place flour into a large clip lock bag. Add chicken pieces and reseal. Shake to coat chicken.
Heat oil in a large deep frying pan or heatproof casserole over medium heat. Add chicken, shaking off excess flour and cook for 10 minutes or until golden on all sides. Transfer to a plate.
Add onion to pan and cook for 4 minutes or until softened. Add garlic, Moroccan seasoning and soup mix. Stir until combined and cook for 1 minute. Add apricot nectar, 1/2 cup water and apricots. Stir until combined and mixture comes to the boil.
Return chicken to pan and cover pan. Cook for 25-30 minutes or until chicken is tender and cooked through. Sprinkle coriander over chicken. Serve with couscous on the side.
Exclusive recipe from Australian Summer Stonefruit.
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