GRILLED CHICKEN COUSCOUS WITH APRICOTS AND PISTACHIO RECIPE
Recipes
from Bobby Flay's Barbecue Addiction. This is a Moroccan-inspired dish with
succulent grilled chicken and sweet apricots.
Prep
Time : 10 mins
Total
Time : 35 mins
Servings : 4-6
INGREDIENTS
Couscous
·
1
tsp kosher salt
·
¼
tsp ground cumin
·
¼
tsp ground black pepper
·
1
½ cups instant couscous
·
½
cup chopped pistachios
·
¼
cup finely chopped fresh mint
·
¼
cup finely chopped fresh flat-leaf parsley
·
Freshly
grated lime zest, as needed
Apricot-Balsamic Glaze
·
2
cups balsamic vinegar
·
2
Tbsp apricot jam
Chicken and Apricots
·
4
boneless, skinless chicken breasts (6 to 8 oz each)
·
6
fresh apricots or 3 nectarines, cut in half and pits removed
·
Canola
oil, for brushing
·
Kosher
salt and freshly ground black pepper
INSTRUCTIONS
Couscous
1.
Put
1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat
and bring to a boil. Stir in the couscous, remove from the heat, cover and let
sit until the water is absorbed and the couscous is tender, about 5 minutes.
2. Transfer
the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley
and lime zest to taste. Set aside.
Apricot-Balsamic Glaze
1.
Put
the vinegar in a small saucepan and cook over medium-high heat until reduced to
1/2 cup. Whisk in the apricot jam and let cool slightly.
Chicken and Apricots
1.
Heat
a charcoal or gas grill to high for direct grilling.
2. Brush
the chicken and apricots with oil and sprinkle with salt and pepper. Grill the
chicken until golden brown and slightly charred on both sides and just cooked
through, about 9 minutes total. Let rest for 5 minutes before slicing.
3. Grill
the apricots cut-side down until golden brown and slightly charred; turn over
and grill until just heated through. Slice into wedges.
4. Transfer
the couscous to a plate and arrange the chicken and apricots on top. Drizzle
with the apricot-balsamic glaze.
Recipe
from foodnetwork.ca
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