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Barbecue chicken |
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Chicken Franks |
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Cinnamon Roast chicken |
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Serves |
4 Servings |
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Preparation Time |
30 Minutes |
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Cooking Time |
50 Minutes |
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4 boneless chicken breasts
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Salt and ground black pepper
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1 clove garlic, crushed
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50g (2oz) pistachio nuts
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50g (2oz) dried apricots, chopped
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4 tbsp freshly chopped coriander
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rind and juice of a lemon
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| - | Pre heat the oven to 200°C, 400°F, Gas Mark 6. Place the couscous in a bowl and pour over 350ml (12floz) cold water. Leave to stand for 15 minutes or until all the water has been absorbed.
- Place the chicken breasts in a roasting tin and brush with the oil then sprinkle with the ground spices and season. Bake for 20 minutes then reduce the temperature to 190°C, 375°F Gas Mark 5, brush the chicken with honey for a further 15 minutes.
- Meanwhile soak the saffron in a little boiling water.
- When the chicken is cooked tip the juices into a pan (keep the chicken warm) and place on the hob, add the onion and garlic and cook until brown, stir in the remaining ingredients with the couscous and saffron (with the water). Reduce the heat and cook gently for 2-3 minutes until the couscous is warmed through.
- Pile couscous on to warmed plates and serve chicken on top.
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