Saturday, 22nd September 2018
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Chicken with Couscous, practically a national dish here in France.


- 4 large skinless and boneless Chicken breasts

- 2 tsps cardomum pods

- 2 tsps. whole coriander

- 2 tsps. ground paprika

- 1 tsp ground cumin

- 4 cloves garlic

- 500g. Vine Cherry Tomatoes

- Olive oil, salt, black pepper,

- 1 tsp. Sugar

- 400g. Couscous

- 400ml. Vegetable Stock

- 1 Chilli

- 4 Dried Apricots

- 2 scallions

- 100g. Butter

- 1 200g. Jar Greek Yoghurt

- 1 Half Cucumber.


In a pestle and mortar (or a salad bowl with a rolling pin) crush the cardomum pods and discard the husks. Add the whole coriander to the mortar and grind these together until powdery. Add in the cumin and paprika and the peeled garlic and pound until you have a rough paste. Cut the chicken into strips and tip them in with the spices and garlic and rub well into them, leave them marinade in this for a few hours.

Halve the tomatoes. Put them into a baking tin oiled with the olive oil and season them generously with the salt, pepper and sugar. Put them into a low oven (Gas 2, 300F,150C) for an hour until they dry out and intensify in flavour but do not burn.

Chop the chilli, the apricots and the scallions together and cook in the butter until soft. Bring the stock to the boil and pour onto the couscous. Tip in the chilli, apricot, scallions and the butter. Leave the couscous swell in the stock for 10 minutes forking it over to lighten it and separate the grains.

Chop the cucumber finely and stir into the yoghurt.

Heat a little sunflower oil in a wok or large pan and stir fry the chicken and spices in this until cooked through. To serve, reheat the couscous and serve hot with the spiced chicken and the warm tomatoes. Serve the yoghurt and cucumber on the side.


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