The intriguing combination of flavors in this recipe will be the hit of your next dinner party.
Place the currants, white raisins and apricots in a bowl and set aside.
In a large, deep frying pan, sauté pine nuts and almonds in Clarified Butter until golden brown. Remove nuts and transfer to the bowl with the dried fruit. Set aside.
Rinse chicken and pat dry. Sprinkle very generously on both sides with MOROCCAN BLEND.
Place chicken in frying pan and brown well on both sides. Add water. Cover and simmer 35 to 40 minutes, turning occasionally and adding more water, a little at a time as needed, until chicken is almost done. Stir in the dried fruit. Check to see that there is still some juice in the pan. If necessary, add a little more water again so you will have a rich sauce to pour over the Couscous. Continue cooking until chicken is done. Stir in the nuts.
To Serve: Place prepared Moroccan Couscous Pilaf on a serving platter. Arrange chicken over the Couscous. Spoon fruit and nuts on top and pour juices over all.