A spiced take on Chicken Thigh Dip, built on honey and apricot and finished the way we like it. Ready in about 1 hr and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the honey and apricot elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the couscous and the rest of the honey and apricot flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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