Preparation:
Garnish
500 milliliter chicken or vegetable stock
275 gram couscous
4 tablespoons freshly chopped coriander
50 grams toasted pine nut kernels
75 grams chopped dried apricots
1. Split each chicken breast almost in half horizontally, open out like a book and place between sheets of cling film. Beat with a rolling pin to flatten the chicken. Remove cling film, 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 500 ml chicken or vegetable stock to the boil. Stir in 275 g 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, 50 g toasted pine nut kernels and 75 g chopped dried apricots.
Serve topped with the char-grilled chicken strips |
