Spiced Plum Chicken

Serves 4

2 tsp. olive oil

1 onion, chopped

1 garlic clove, finely chopped

1 tsp. turmeric

½ tsp. each cinnamon, coriander and ginger

2 whole, boneless, skinless chicken breasts sliced in strips

300 ml chicken stock (or bouillon)

2 tbsp. tomato paste

200g ready-to-eat prunes, stoned and halved

250g/9oz couscous

Handful of chopped fresh coriander (cilantro)

Heat oil in a deep-sided frying pan, add onion and cook ‘til golden (5 min). Add garlic and cook 1 minute
Add chicken strips and cook for 4-5 minutes until browned.
Add stock and tomato purée and season lightly with salt and pepper. Cook for 15-20 minutes, add prunes last 5 minutes.
Meanwhile, cook couscous according to package directions; keep warm.
Serve the couscous heaped on a platter, sprinkled with cinnamon and almonds, roasted cashews or walnuts. Sprinkle the chicken with coriander and serve with the couscous.

Adapted from "BBC Good Food," February, 1999