This recipe is originally here but I have modified it just a little, mainly because I don't have apricots or mint at home. This recipe doesn't include the cous cous either. Oh and I am using chicken breast slices rather than thighs, just because they are in my fridge at the moment too. And I've halved the oil in it! So here goes:
1 tbsp olive oil
240g skinless chicken breast, sliced into strips.
2 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp sweet paprika
1 large onion, finely sliced
50g split red lentils
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock (using 2 oxo cubes)
1 cinnamon stick (or tsp cinnamon powder)
1) Rub olive oil into the chicken strips. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
2) Heat a large flameproof casserole, add the chicken strips and cook over a medium heat for 5 mins until golden. Set the chicken aside. Turn down the heat, add the remaining oil (or fry light) and fry the onion for 5 mins until softened.
3) Stir in the rest of the ingredients, bring to the boil. Place the chicken strips on top and pour in any juices. Cover and cook for 25 minutes, until the meat is cooked through and the sauce thickened.