adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Honey and apricot chicken
0 Likes
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Apricot-stuffed chicken with tangy lemon couscous.
Ingredients:
  • 165.00 ml dried apricots
  • 4 chicken breast fillets, trimmed
  • 60g butter, chopped
  • 89.38 gm honey
  • 1 garlic clove
  • olive oil cooking spray
  • 250.00 ml couscous
  • 375.00 gm boiling water
  • 1 small red onion, finely chopped
  • 1 lime, rind finely grated, juiced
  • 1 Lebanese cucumber, finely chopped
  • 37.95 gm walnuts, chopped
  • 125.00 ml coriander leaves
Instructions:
  • Preheat the barbecue plate over medium heat. Place apricots in a bowl of boiling water for 5 minutes, then drain and let cool. Carefully make a deep cut along one side of each chicken breast to create a pocket without cutting all the way through.
  • Combine apricots, butter, honey, and garlic in a food processor until smooth. Fill chicken pockets with apricot mixture and secure with toothpicks. Season chicken with salt and pepper on both sides.
  • For coriander couscous, start by placing couscous in a large heatproof bowl. Next, pour over boiling water, cover, and let stand for 3 minutes until water is absorbed. Then, use a fork to fluff and separate the grains. Add onion, lime rind, 2 tablespoons lime juice, cucumber, walnuts, coriander, and season with salt and pepper. Stir well to combine all the ingredients.
  • Coat the chicken evenly with oil and grill each side for 4 to 5 minutes until fully cooked. Remove the toothpicks, slice thickly, and serve with coriander couscous.

Similar Recipes