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CHICKEN - Chicken with Couscous, Apricots, Spinach & Almonds
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| Chicken with Couscous, Apricots, Spinach & Almonds Chocolate Angel Ingredients | |
| 2 | chicken breasts |
| For the Marinade | |
| 1 cup | extra virgin olive oil |
| 5 Tablespoons | balsamic vinegar |
| 1 Tablespoon | finely chopped rosemary |
| 2 | garlic cloves, crushed |
| sea salt | |
| freshly ground pepper | |
| For the Couscous | |
| 1 cup | couscous |
| 1/2 cup | dried apricots, diced |
| 1 teaspoon | ground cumin |
| 1 teaspoon | ground coriander |
| 1/2 teaspoon | ground cinnamon |
| sea salt | |
| freshly ground pepper | |
| 1 1/2 cups | hot chicken stock |
| 2 Tablespoons | lemon juice |
| 3 Tablespoons | extra virgin olive oil |
| 2/3 cup | slivered almonds, toasted |
| 3 cups | baby spinach |
| 1/3 cups | feta, crumbled |
| Directions 1. Place the marinade ingredients in a large bowl and mix well. 2. Pour over chicken breasts and marinate in refrigerator12-24 hours. 3. Preheat oven to 350 degrees F. 4. Heat grill pan, season chicken with salt & pepper. Cook on each side for 3 minutes before transferring to oven to cook another 10 - 15 minutes. 5. Meanwhile, put couscous in large bowl with the apricots, | |
| cumin | |
| coriander | |
| cinnamon | |
| salt | |
| pepper | |
| 6. Pour chicken stock over the couscous and cover immediately with a large plate to seal in the steam. Leave for 10 minutes. 7. Fluff up couscous with fork to separate the grains and stir in | |
| lemon juice, olive oil, almonds, baby spinach & feta. | |
8. Once the chicken is cooked, cool for 5 minutes and then cut
into thin strips. Fold into couscous. Enjoy!
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