For this recipe you marinate free range chicken in smoky Lebanese spices and finish it with honey to create a succulent finish. Topped with sauted onions and toasted pine nuts and served with coriander pearl couscous.
20 Minutes. Free Range. Highly recommended.
2 tablespoons honey
1 brown onion
1/2 teaspoon all spice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon turmeric
3/4 cup pearl couscous
2 spring onions
1 tablespoon pine nuts
3 sprigs coriander
Fill a kettle with water and boil. In a bowl combine HALF of the spice mix with
the chicken, a drizzle of olive oil, salt and pepper. Heat a large non-stick fry pan or grill pan to a medium to high heat. Place chicken into the pan skin side down. Cook for 8 minutes, turning every 2 minutes. In the last 2 minutes of cooking time, pour over the honey. Then remove from the pan and rest for 2 minutes. Bring the same pan to medium heat. Add some more olive oil and finely sliced onion. Sauté for 2 minutes, add remaining spice mixture and coat the onions. Sauté for a further 4 minutes until softened. Set aside.
Make couscous salad
While the chicken is cooking, fill a pot with boiled water from the kettle with a good pinch of salt and add couscous. Cook for 6-8 minutes until tender. Drain and combine with a drizzle of olive oil, salt and pepper. Add finely sliced spring onions and roughly chopped coriander leaves. Mix well. Toast the pine nuts in a dry pan on high heat for 2 minutes and set aside.
Cut chicken into 2cm thick slices. Plate couscous with chicken. Top with caramelised onion and pine nuts.
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