Apricot chicken with sage and thyme buttered cous cous

Everyone has a apricot chicken recipe this is mine. I was lucky enough to have some of my mums beautiful preserved apricots to use. I would serve more steamed on sautéed vegetables  with it, or mashed pumpkin or potato sometimes instead of the cous cous.

8 chicken legs
2 tablespoons flour
1 small onion
2 cloves garlic
1 tablespoon French onion soup powder
teaspoon thyme
teaspoon sage
½ teaspoon cumin
pinch pepper
cup apricots

2 cup chicken stock
2 cup cous cous
1 tablespoon butter
1 clove garlic
1 tablespoon sage
1 tablespoon thyme
pinch pepper

 

To cook the chicken, roll the chicken in the flour,  and over a medium heat in a pan brown the legs on all sides. Put in the bottom of the slow cooker with the onion, crushed garlic, French onion soup mix powder, chopped thyme and sage, cumin, pepper, apricots and a cup of water and cook on low for about four hours or until the meat is falling off the bone.

 

To cook the cous cous bring the stock to the boil and add the cous cous and cover for about 3 minutes. Melt the butter in a pan and add the crushed garlic and sauté , the butter will froth, toss through the herbs and pepper and mix this through the cous cous and serve.

 

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