Honey and Apricot Chicken With Coriander Couscous |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Looks great-posting so I can find it later. Ingredients:
2/3 cup dried apricot |
4 chicken breast fillets, trimmed |
60 g butter, chopped |
1/4 cup honey |
1 garlic clove |
olive oil flavored cooking spray |
1 cup couscous |
1 1/2 cups boiling water |
1 small red onion, finely chopped |
1 lime, juice and zest of, finely grated |
1 lebanese cucumber, finely chopped |
1/3 cup sunbeam walnuts, chopped |
1/2 cup coriander leaves |
Directions:
1. Preheat barbecue plate on medium heat. Soak apricots in a bowl of boiling water for 5 minutes. Drain and allow to cool. Using a sharp knife, make a deep cut along 1 side of each chicken breast to form a large pocket (do not cut all the way through).
2. Place apricots, butter, honey and garlic in a food processor. Process until just smooth. Spoon apricot mixture into chicken pockets. Secure with 1 or 2 toothpicks. Season both sides chicken with salt and pepper.
3. Make coriander couscous: Place couscous in a large, heatproof bowl. Pour over boiling water. Cover and stand for 3 minutes or until water is absorbed. Stir with a fork to separate grains. Add onion, lime rind, 2 tablespoons lime juice, cucumber, walnuts and coriander. Season with salt and pepper. Stir to combine.
4. Spray both sides chicken with oil. Barbecue for 4 to 5 minutes each side or until cooked through. Remove toothpicks. Thickly slice and serve with coriander couscous.
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