*  Exported from  MasterCook  *

           Chargrilled Spiced Chicken & Couscous With Pine Nuts

Recipe By     : Safeway Magazine, Jun 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Pulses And Grains

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chargrilled Spiced Chicken:
   4                    Chicken breasts --
                        - boneless, skinless
  10      ml            Paprika
                        Salt
                        Black pepper -- freshly ground
   6      tb            Olive oil
   1      cl            Garlic -- peeled and crushed
   1      tb            Lemon juice
                        Fresh cilantro sprigs --
                        - for garnish
                        Couscous:
 500      ml            Chicken or vegetable stock
 275      g             Couscous
   4      tb            Cilantro -- freshly chopped
  50      g             Pine nuts -- toasted
  75      g             Fried apricots -- chopped

Split each chicken breast almost in half horizontally, open out like
a book and place between sheets of cling film. Beat with a rolling
pin to flatten the chicken. Remove cling film, sprinkle with paprika,
salt, and pepper, then drizzle over 2 tb olive oil.

Heat a griddle pan or grill until hot then cook the chicken breasts
for 8 to 10 minutes, turning once. You might have to do this in
batches if your griddle or grill pan isn't large enough.

Meanwhile, put the remaining olive oil, garlic, lemon juice and
seasoning in a screw-topped jar and shake well to mix.

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 500 ml chicken or vegetable stock to the
boil. Stir in 275 g 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 tb freshly chopped coriander,
50 g toasted pine nut kernels and 75 g chopped dried apricots. Serve
topped with the char grilled chicken strips.


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