Preparation:
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.
From: Kerry Erwin Date: 20 Jul 97 Mastercook
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