Heat the oil in a pan and cook the onion for 5-10 minutes until softened. Add the garlic and spices for the final minute. Stir in the tomato purée and the chopped tomatoes, with 200ml (7fl oz) water and bring to the boil. Add the butternut squash, then cover and cook for 20 minutes. Add the chicken and cook for a further 10 minutes. Just before serving stir through the spinach until just wilted.
Meanwhile, place the couscous in a bowl with the apricots and raisins and pour over 275ml (9fl oz) boiling water. Cover with a plate and leave for 10 minutes until all the water has been absorbed. Once ready, fork through to break the grains up. Season to taste, then stir through most of the coriander. Serve the couscous with the chicken stew and scatter over the remaining coriander.
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