Chargrilled Spiced Chicken with Couscous With Pine Nuts

Course : Grilling
Serves: 4
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4 pieces Boneless skinless chicken Breasts
1 tablespoons Paprika
1 teaspoon salt
1 teaspoon Black pepper
6 Tablespoon Olive oil
1 Clove garlic -- peeled and Crushed
1 Tablespoon Lemon juice
2 sprigs Fresh coriander sprigs -- to Garnish
500 Milliliters Chicken or vegetable stock
275 grams Couscous
4 Tablespoon Freshly chopped coriander
50 grams Toasted pine nut kernels
75 grams Chopped dried apricots

Preparation / Directions:

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 8-10 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 screw-topped 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. From: Kerry Erwin Date: 20 Jul 97 Mastercook Recipes (Mailing List) Ä

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