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Chargrilled Spiced Chicken W Couscous with Pine Nuts

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Recipe

Yield


servings

Prep

20
min

Cook

20
min

Ready

40
min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
chargrilled spiced chicken
4 each chicken breasts
boneless skinless
Camera
10 ml paprika
*Camera
1 x black pepper
freshly ground
*Camera
6 tablespoons olive oil
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1 each garlic cloves
peeled, crushed
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1 tablespoon lemon juice
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1 x coriander
fresh sprigs, to garnish
*Camera
couscous
500 ml chicken broth
or vegetable
*Camera
275 grams couscous
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4 tablespoons coriander
freshly chopped
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50 grams pine nuts
kernels
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75 grams apricots
dried, chopped
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Ingredients

Amount Measure Ingredient Features
chargrilled spiced chicken
4 each chicken breasts
boneless skinless
Camera
10 ml paprika
* Camera
1 x black pepper
freshly ground
* Camera
90 ml olive oil
Camera
1 each garlic cloves
peeled, crushed
Camera
15 ml lemon juice
Camera
1 x coriander
fresh sprigs, to garnish
* Camera
couscous
500 ml chicken broth
or vegetable
* Camera
275 grams couscous
Camera
60 ml coriander
freshly chopped
Camera
50 grams pine nuts
kernels
Camera
75 grams apricots
dried, chopped
Camera

Directions

  1. Split each chicken breast almost in half horizontally, open out like a book and place between sheets of clingfilm.

Beat with a rolling pin to flatten the chicken.

Remove clingfilm, sprinkle with paprika, salt and pepper, then drizzle over 2 tbsp olive oil.

  1. Heat a griddle pan or grill until hot then cook the chicken this in batches if your griddle or grill pan isn?t large enough).

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

  3. 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 500ml chicken or vegetable stock to the boil.

Stir in 275g 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 tbsp freshly chopped coriander, 50g toasted pine nut kernels and 75g chopped dried apricots.

Serve topped with the chargrilled chicken strips.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 1148431% from fat
 % Daily Value *
Total Fat 393g 604%
Saturated Fat 101g 503%
Trans Fat 0g
Cholesterol 973mg 324%
Sodium 42974mg 1791%
Total Carbohydrate 373g 373%
Dietary Fiber 6g 26%
Sugars g
Protein 1588g
Vitamin A 26% Vitamin C 109%
Calcium 97% Iron 369%
* based on a 2,000 calorie diet How is this calculated?
 

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