However I decided to try this dish for something totally different. And different it was - igniting my taste for a spicy Apricot Chicken rather than the traditional somewhat sweet (my opinion of course) version.
What a fantastic mid week dinner taking hardly any time to prepare and of course, as with most dishes in our house, hardly any time to devour!
Moroccan Apricot Chicken
(recipe adapted from Weight Watchers Family Favourites 2013)
ProPoints per Serve: 5
1 tablespoon olive oil
500 grams lean chicken thigh fillets, fat trimmed, cut into 3cm pieces
1 brown onion, chopped
2 teaspoons ground cumin
1 teaspoon mild paprika
1 teaspoon allspice
1 cup apricot nectar
3 carrots, cut into 2cm pieces
400 grams green beans, halved
1 red capsicum, cut into 2 cm pieces
400 gram can Weight Watchers Halved Apricots, drained, chopped
1/2 cup chopped fresh coriander leaves
Preheat oven to 180 degrees Celsius.
Heat oil in a large flameproof cassderole dish over meium high heat. Add chicken and onion and cook, stirring for 5 minutes or until chicken has browned.
Add cumin, paprika and allspice and cook, stirring, for 30 seconds or until fragrant. Add nectar and carrots and bring to the boil. Cover and bake for 10 minutes. Remove from oven and add beans and capsicum, cover and bake for a further 10 minutes or until chicken is cooked.
Stir in apricots and half the coriander into the casserole until heated.
Serve with couscous allowing an additional 5 ProPoints value per serve.