serves 2
for the chicken
40g good butter
5 garlic cloves, chopped
1 red onion, diced
2 chicken breasts: preferably organic, cut into bite-sized pieces
A handful of fresh thyme, stalks removed
250ml white wine - drink the rest :^)
250ml good chicken stock: make your own**
250ml cream or crème fraîche
Lemon juice: to taste
Sea salt and freshly ground pepper
for the "couscous"
1 cauliflower, broken into little florets
A handful of fresh coriander
A handful of pomegranate seeds
A handful of raw cashew or walnuts
2 apricots, chopped (or peach, etc.)
2/3 spring onions, finely sliced
dressing
Good olive oil
lemon juice
2 tbsp dates, finely chopped
1 tbsp rice vinegar
2 tsp fresh ginger, grated
½ tsp ground cinnamon
1. In a heavy-bottomed pan, over a medium heat, cook the onion and garlic until translucent.
2. Add the chicken and brown well
3. Pour in the wine and simmer until it has evaporated
4. Add the stock and simmer for 15 minutes
meanwhile...
5. Put the cauliflower in food processor and pulse till you have a course couscous texture
6. Transfer to a large bowl and cover with boiling water. Leave for 1 minute and then drain
7. Toss in the remaining "couscous" and dressing ingredients
back to the chicken...
8. Stir in the cream and bring back up to a soft boil before removing from the heat
9. Season with salt, pepper and lemon juice to taste
10. Plate up and get ready to have a new favourite dish :^)
** I bought a whole chicken - I tray baked the leg ¼s with veg & beer; breasts for this; boiled the carcass for 2hrs (removing any remaining meat after 20 mins). Put in Tupperware - fridge or freeze. The remaining meat was mixed with (homemade) mayonnaise and good olives... for sandwiches.