| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Entertainin, Main course, Poultry, Pulses and |
4 |
Servings |
INGREDIENTS
|
|
—CHARGRILLED SPICED CHICKEN— |
| 4 |
|
Boneless skinless chicken breasts |
| 10 |
ml |
Paprika |
|
|
Salt and freshly ground black pepper |
| 6 |
tb |
Olive oil |
| 1 |
|
Clove garlic; peeled and crushed |
| 1 |
tb |
Lemon juice |
|
|
Fresh coriander sprigs; to garnish |
| 500 |
ml |
Chicken or vegetable stock |
| 275 |
g |
Couscous |
| 4 |
tb |
Freshly chopped coriander |
| 50 |
g |
Toasted pine nut kernels |
| 75 |
g |
Chopped dried apricots |
INSTRUCTIONS
COUSCOUS
1. Split each chicken breast almost in half horizontally, open out like a
book and place between sheets of clingfilm. Beat with a rolling pin to
flatten the chicken. Remove clingfilm, sprinkle with paprika, salt and
pepper, then drizzle over 2 tbsp olive oil.
2. Heat a griddle pan or grill until hot then cook the chicken breasts for
8-10 minutes, turning once (you might have to do this in batches if your
griddle or grill pan isn.t large enough).
3. Meanwhile, put the remaining olive oil, garlic, lemon juice and
seasoning in a screw-topped jar and shake well to mix.
4. when the chicken is cooked, cut it into strips and arrange on top of the
couscous. Drizzle over the dressing and serve garnished with the sprigs of
fresh coriander.
COUSCOUS WITH PINE NUT KERNELS AND APRICOTS
In a large saucepan bring 500ml chicken or vegetable stock to the boil.
Stir in 275g couscous and season with salt and pepper. Cover, remove the
saucepan from the heat and leave for 5 minutes or until the stock has been
absorbed. Add 4 tbsp freshly chopped coriander, 50g toasted pine nut
kernels and 75g chopped dried apricots. Serve topped with the chargrilled
chicken strips.
Recipe by: Safeway Magazine, June 1997 Posted to MC-Recipe Digest V1 #679
by Kerry Erwin <kerry@north.org> on Jul 20, 1997
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