Middle Eastern Chicken Breast with Turkish Apricots


Five Point Wellness
Chef Carolyne Short
P.O. Box 72214
Davis California, 95617

Ingredients

1 raw chicken breast

Marinade

• 1/2 c. currants
• 1/2 c. sliced Turkish apricots (sulfured apricots will substitute)
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1 T. Honey
• 1/4 c. fresh lemon juice
• 1 T. tomato paste
• 2 tsp. Hungarian Paprika
• 1 1/2 c. yellow onion slivers
• 1 tsp./cube chicken or veggie bullion
• 1 1/2 tsp. cubes of veggie or chicken bullion
• 1 c. couscous (stir while adding)
• 2 tsp. Canola oil

Instructions
Add chicken breast cut into 2-inch pieces to marinade. Allow marinating at least one hour in the refrigerator. To complete this recipe, sauté yellow onion slivers in a bit of Canola oil until soft. Add marinade chicken and 1 c. stock (1 c. water + 1 tsp./cube chicken or veggie bullion) and simmer until chicken is no longer pink in the middle (about 10 minutes).

To Serve Over Couscous
To 1 1/2 c. of boiling water add:
1 1/2 tsp. cubes of veggie or chicken bullion
1 c. couscous (stir while adding)
2 tsp. Canola oil
When the water returns to a boil, remove from heat and cover. Allow it to sit undisturbed. Don't peak and don't stir for 12 minutes. The bullion will be completely absorbed, and the pasta is best turned out into a bowl and fluffed lightly with a fork. If it will not be served immediately, cover with a clean damp towel.

Suggestions
If time allows, this dish will really shine if the chicken marinades for several hours.

The classic way to serve this dish is over a medium of tender, fluffy, couscous. Many people think this is a grain, but it is actually very tiny precooked pasta. Traditionally, it is prepared in a special steamer-with very tiny holes-over the stew that is cooking below.