Serve the chicken and its sauce over cous cous with fresh herbs to garnish and spinach on the side. Meanwhile, prepare the cous cous as per packet instructions (I like to add a splash of fresh lemon juice to it while it's steaming or soaking) and toss through some chopped parsley, mint and coriander once it's done.Pour the nectar and French onion soup mix over the top (turning the chicken pieces to coat them), place the lid on the pot and then cook in the oven for 1 hour. Add the chicken back into the pot and nestle it into the vegetables. In a large, oven proof pot or pan (I use a tagine, but any oven-proof pot will do), heat a little oil and then brown the outside of your chicken and set aside. Add a little more oil to the pot and toss in your roughly chopped onion, carrot and spices and toss to combine and brown a little.Place your seasoned flour in a wide, shallow dish (or in a plastic bag) and use it to lightly coat your chicken drumsticks.In a medium bowl or jug combine the French onion soup, the apricot nectar and the apricot pieces, whisk it together and then set aside to soak.fresh parsley, mint and coriander to serve (optional).
handfuls of fresh baby spinach, to serve.1 cup plain flour, to coat chicken, seasoned with salt and pepper.pinch of cumin and coriander (optional).pinch of smoked paprika and cayenne (optional).1 brown onion, cut into large pieces (wedges is best).a handful of dried apricots, roughly chopped.
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