Serves four
INGREDIENTS
For the chicken
8 chicken breasts
200g yoghurt
15g garlic
150ml corn oil
1g saffron
Salt and pepper
For the couscous
600g couscous
140g butter
50ml corn oil
700ml chicken stock
Salt and pepper
For the sauce
75g each dried apricots and dried figs 75 Gr.
30g raisins
40g prunes
1l orange juice
50g butter
PROCEDURE
Soak the saffron in a small cup of warm water for 15 minutes, then mix with the yoghurt, garlic, corn oil and season with salt and pepper. Marinate the chicken in the mixture for one hour.
Heat the remaining oil in frying pan and fry the chicken on both sides, covering the pan until it is cooked through.
Meanwhile, make the couscous. Bring the chicken stock to the boil in a small pot, then add the butter, oil and seasoning. Add the couscous, cover the pot then leave it to one side until the couscous is cooked through (check the timing on the packet).
Saute the dried fruits in small pot for five minutes with the butter, then add the orange juice to make the sauce. Fluff the couscous and serve with the chicken, sauce, topping with toasted pine nuts and herbs of your choice.
Samer Naifeh is the Sous chef at Holiday Inn, Abu Dhabi
