Apricot Chicken w/ Mediterranean Vegetables & Cous Cous
SERVES FOUR
PREP TIME: 3-4 HOURS (MARINATING)
COOK TIME: 40 MINS
Ingredients
FOR THE APRICOT CHICKEN
2 CHICKEN BREASTS, SLICED INTO TENDERLOINS
1/2 CUP DRIED APRICOTS
1 SMALL KNOB GINGER GRATED
1 TBSP WHITE WINE VINEGAR
2 TSP MAPLE SYRUP
JUICE OF 2 LEMONS
1/2 CUP WATER
FOR THE COUS COUS
3/4 CUP COUS COUS
3/4 CUP BOILING WATER
1/2 CUP HERBS OF CHOICE, CORIANDER & MINT
1 TBSP CURRANTS
JUICE OF 1/2 LEMON
SALT & PEPPER, TO TASTE
FOR THE VEGETABLES
1 SMALL PUMPKIN, ROUGHLY CHOPPED
2 LONG EGGPLANTS OR 1 NORMAL, SLICED INTO ROUNDS
1/2 RED ONION, ROUGHLY CHOPPED
1 SMALL RED CAPSICUM, ROUGHLY CHOPPED
SPLASH OLIVE OIL
SALT & PEPPER, TO TASTE
Utensils
SMALL SAUCEPAN
FOOD PROCESSOR
SHARP KNIVES
DEEP BAKING DISH
MEDIUM FRY PAN
KETTLE
MEDIUM MIXING BOWL
Method
IN A SMALL SAUCEPAN OVER MEDIUM HEAT, ADD ALL INGREDIENTS FOR THE APRICOT PUREE. SIMMER WITH THE LID ON UNTIL APRICOTS SOFTEN AND IT BECOMES FRAGRANT
REMOVE FROM HEAT. POUR MIX INTO A FOOD PROCESSOR AND PROCESS UNTIL SMOOTH AND YOU HAVE A THICK PASTE
CUT CHICKEN BREASTS INTO TENDERLOINS AND PLACE INTO A ZIP LOCK OR FREEZER BAG SEALING OFF. ADD PUREE, SHAKING TO COAT CHICKEN. PLACE IN THE FRIDGE FOR 3-4 HOURS
PRE-HEAT OVEN TO 180 DEGREES CELSIUS. IN A DEEP BAKING DISH PLACE CHOPPED PUMPKIN. COAT WITH A DRIZZLE OF OLIVE OIL, SALT & PEPPER. ROAST FOR 20 MINS
BOIL THE KETTLE, PLACING THE COUS COUS IN A MIXING BOWL. ADD WATER TO COUS COUS WHEN IT'S BOILED. COVER WITH A LID AND LEAVE TO STAND FOR 5 MINS. FLUFF WITH A FORK AND THEN ADD OTHER COUS COUS INGREDIENTS, STIRRING TOGETHER. SET ASIDE
REMOVE DISH FROM OVEN AND ADD OTHER VEGGIES. ROAST FOR ANOTHER 5-10 MINS
WHILE YOU'RE DOING THIS, REMOVE CHICKEN FROM FRIDGE AND HEAT A FRY PAN OVER HIGH HEAT WITH A SPLASH OF OLIVE OIL. ADD THE CHICKEN, BROWNING FOR 2-3 MINUTES EACH SIDE
REMOVE TRAY FROM OVEN AND PLACE CHICKEN ON TOP. ROAST FOR ANOTHER 20 MINS
REMOVE FROM OVEN, CHECKING THE CHICKEN IS COOKED. DIVIDE COUS COUS BETWEEN BOWLS & TOP WITH SPOONFULS OF THE CHICKEN AND VEGETABLE MIX
SERVE WITH FRESH WEDGES OF LEMON OR LIME & A FEW PULLED BASIL LEAVES - ENJOY !