Apricot Chicken w/ Mediterranean Vegetables & Cous Cous

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SERVES FOUR
PREP TIME: 3-4 HOURS (MARINATING)
COOK TIME: 40 MINS

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Ingredients

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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

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Utensils

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SMALL SAUCEPAN

FOOD PROCESSOR

SHARP KNIVES

DEEP BAKING DISH

MEDIUM FRY PAN

KETTLE

MEDIUM MIXING BOWL

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Method

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1. 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

2. REMOVE FROM HEAT. POUR MIX INTO A FOOD PROCESSOR AND PROCESS UNTIL SMOOTH AND YOU HAVE A THICK PASTE

3. 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

4. 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

5. 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

6. REMOVE DISH FROM OVEN AND ADD OTHER VEGGIES. ROAST FOR ANOTHER 5-10 MINS

7. 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

8. REMOVE TRAY FROM OVEN AND PLACE CHICKEN ON TOP. ROAST FOR ANOTHER 20 MINS

9. REMOVE FROM OVEN, CHECKING THE CHICKEN IS COOKED. DIVIDE COUS COUS BETWEEN BOWLS & TOP WITH SPOONFULS OF THE CHICKEN AND VEGETABLE MIX

10. SERVE WITH FRESH WEDGES OF LEMON OR LIME & A FEW PULLED BASIL LEAVES - ENJOY !

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