Apricot and chickpea chicken

Method

Apricot chicken

1. Preheat oven to 200°C
2. Mix the onion soup powder with the crushed tomatoes and juice from canned apricots
3. Spread out chicken drumsticks over a roasting tray
4. Sprinkle with sliced onions and chickpeas
5. Pour the tomato mixture over the chicken, onion and chickpeas
6. Place apricots on top
7. Bake for approximately 45 minutes or until the chicken is cooked through and easily comes off the bone

Vegetable couscous

1. Place stock cube in a medium sized bowl and add the boiling water. Mix to dissolve
2. Add couscous and mix briefly
3. Cover and allow to sit for 10 minutes
4. Meanwhile cook the peas on high in the microwave until hot or in a pot of boiling water for 2 minutes
5. Mix the drained peas with the couscous