Recipe - Chargrilled Spiced Chicken W Couscous With Pine Nuts

CHARGRILLED SPICED
CHICKEN
4 Boneless skinless chicken
breasts
10 ml Paprika
Salt and freshly ground
black pepper
6 tablespoon Olive oil
1 Clove garlic; peeled and
crushed
1 tablespoon Lemon juice
Fresh coriander sprigs; to
garnish

COUSCOUS
500 ml Chicken or vegetable stock
275 g Couscous
4 tablespoon Freshly chopped coriander
50 g Toasted pine nut kernels
75 g Chopped dried apricots

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
810 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 screwtopped 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 MCRecipe Digest V1 #679
by Kerry Erwin kerry@north.org on Jul 20, 1997