Moroccan chicken stew with giant couscous, apricots and almonds

Main courseServes 4

It’s officially Autumn, which means one thing – comfort food! This exotic take on a classic one pot dinner from the team at Bedale based Heck! uses their Moroccan Chicken Mince cooked in Ras el hanout and served with apricots, almonds and parsley to create a simple but delicious supper packed with flavour and perfect for the cooler evenings. For more recipe inspiration and to buy their range of products online visit


1 Pack (500g) Heck! Moroccan Chicken Mince

1 tbsp olive oil

1 large red onions, diced

3 garlic cloves, minced

1 large carrot, chopped into chunks

2 large sweet potatoes, peeled and cut into chunks

2 tsp Ras el hanout

200g giant couscous

750ml chicken stock

40g dried apricots, roughly chopped

2 tbsp flaked almonds

Handful of fresh parsley, chopped


  1. Add the olive oil to a large saucepan over a medium heat and add the red onion. Cook for 5 minutes until soft.
  2. Add the garlic and chicken mince, breaking up with the back of a spoon, then cook for 5 minutes, or until browned all over.
  3. Add the carrot and sweet potato chunks, followed by the Ras el Hanout, stir and cook for a minute to toast the spices before pouring in the stock.
  4. Bring to a boil and cook for 15 minutes, then add the couscous and cook for a further 15 minutes until couscous is fully cooked.
  5. Serve with the apricots, flaked almonds and parsley scattered over.
  6. Enjoy!