LEBANESE CHICKEN WITH HERBIE PEARL COUSCOUS

LEBANESE CHICKEN WITH HERBIE PEARL COUSCOUS

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.

Serves 2.
Ingredients
2 x 180g free range chicken breast (skin on)
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
Prepare & grill chicken 

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.

To serve
Cut chicken into 2cm thick slices. Plate couscous with chicken. Top with caramelised onion and pine nuts.

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May 13, 2016 by Timothy Ryder
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