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Chicken breast fillets – 2 x 120g (Females) OR 2 x 220g (Males), chopped into 2cm cubes
1 Medium onion, peeled, finely chopped
2 Garlic cloves, crushed
1 Tablespoon Moroccan seasoning blend
10 Dried apricots, finely chopped
6 - 8 Large basil leaves, torn
1 Cup of boiling water
½ Tablespoon of Tony Ferguson Fibre
1 Cup of chicken stock (salt reduced)
2 Teaspoons of olive oil
Salt and pepper
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