With Richard’s Israeli heritage, it is only natural that he should love all foodie things coming from the Middle- East. Spices, apricots, nuts, herbs, and chicken, together with yoghurt, are all well-loved ingredients. When combining them in this wonderful recipe, you can create a sensory trip which is very easy to prepare and which provides excellent dinner-party fare!
- 500 g boneless and skinless chicken breasts, sliced in halves, lengthwise
- 3 ml chilli flakes
- 2 cloves garlic, crushed 30 ml olive oil
- 15 ml honey
- 15 ml lemon juice
- 5 ml ground coriander 5 ml ground cumin
- 5 ml paprika
- 3 ml ground cinnamon
- 1 bunch spring onions, chopped
- 15 ml olive oil
- 200 ml couscous (250 ml)
- 500 ml chicken stock, heated
- 75 g dried apricots (125 ml), chopped
- 75 ml pine nuts or slivered almonds, toasted (125 ml) 60 ml fresh parsley, chopped
- 30 ml fresh mint, chopped
- Grated rind and juice of 1 lemon
- 100 g Roma cherry tomatoes, cut in halves Salt and freshly-ground black pepper, to taste
- Plain, unsweetened, thick yoghurt
- Mix marinade ingredients together, and place in a plastic zip-loc bag. Add chicken, and mix together
well. Place in the refrigerator while preparing the rest of the ingredients.
- Sauté the spring onions in a little olive oil in a saucepan for two to three minutes
- Add the couscous and apricots. Stir well, then stir in the hot chicken stock. Simmer for 10 minutes, until just cooked.
- Heat a large heavy-based frying pan, and cook the chicken pieces in the marinade for 6 – 7 minutes, or until chicken is cooked through.
- Remove the couscous from the heat. Mix in the nuts, parsley, mint, rind and juice of the lemon, and cherry tomatoes. Season to taste.
- Place some couscous on each plate; top with chicken pieces; finish off with a large spoonful of yoghurt. Garnish with a sprig of mint, and a small piece of dried apricot.
- For a vegetarian option; omit the chicken and use tofu. Use vegetable stock instead of chicken stock.
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