Apricot Stuffed Chicken Breast and Couscous

Wash the chicken breasts, pat dry and cut a pocket in each one. Chop the apricots and mix with the sherry, curry powder, honey, salt and pepper. Stuff each chicken breast with the stuffing and secure with wooden cocktail sticks. Heat the clarified butter in an ovenproof frying pan and quickly brown the meat on all sides over a high heat. Then put into an oven preheated to 160°C and cook for about 20 minutes, or until done.

Wash the coriander, shake dry and pick the leaves from their stalks.

Cook the couscous according to the package instructions. Wash and squeeze the lemon and put the juice into a bowl. Peel and finely chop the onion and add to the lemon juice. Heat the oil in a frying pan and briefly sweat the onion and lemon mixture. Stir in the vinegar and mix with the couscous along with the coriander. Season to taste.