Directions
Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

1. Dice chicken breast, then heat olive oil oil in medium pot until hot
2. Add chicken to pot and toss until chicken turns white but not golden, then remove from pot and set aside
3. Sautee onions over medium heat in same pot until golden but not browned
4. Reduce heat to low and add garlic and ginger and Moroccan spices, stir and leave on heat
5. Melt butter separately and stir through cornflour to make smooth paste
6. Slowly add apricot nectar, 1 tbsp at a time until liquid, then add the rest of the nectar and whisk thoroughly
7. Add nectar to pot on stove and turn heat up to medium, stirring constantly
8. Once mixture is warm whisk in the vinegar then add chicken from step 2
9. Stir constantly over medium heat until sauce begins to thicken
10. In a bowl mix together tinned apricots and juice from can (do not drain) with the brown sugar (if the apricots were halves or whole, cut them so they are in quarters)
11. Add apricot sugar mix to the chicken and sauce over the stove and continue to stir until heated through
12. Serve with rice or couscous. ENJOY!