Created by ImPat on May 17, 2019
Step 1: Rub both sides of cutlets with seasoning.
Step 2: Heat an oiled, medium flameproof roasting pan over a medium to high heat and add chicken, skin-side down and cook for about 3 minutes, or until golden brown and turn.
Step 3: Add onion and garlic to pan and pour over combined stock and juice and season with salt and pepper and cover with foil.
Step 4: Cook in a moderate oven (180C) for about 40 minutes, or until chicken is cooked through and then remove pan from oven and transfer chicken to a plate.
Step 5: Add couscous to cooking juices in pan and stir to combine and top with chicken, skin-side up and cover pan with foil and ;et stand for about 5 to 8 minutes, or until pan juices are absorbed by couscous and then stir in apricots and almonds.
Step 6: Serve sprinkled with parsley.