Moroccan chicken strips with couscous

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5 servings Cooking: 40 mins
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Poultry

By Food24 November 03 2009
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Ingredients (25)

chicken
350.00 ml jam — apricot
65.00 ml peanut butter — smooth
90.00 ml orange juice
90.00 ml sherry — dry
30.00 ml vinegar — balsamic
30.00 ml lemon juice
2.00 garlic — cloves, crushed
5.00 ml salt
10.00 ml curry powder
3.00 ml cinnamon — ground
3.00 ml cardamom — seeds
3.00 ml cumin — ground
500.00 g chicken breast fillets
couscous
250.00 ml raisins — seedless
water — boiled
450.00 ml stock — chicken
10.00 ml sugar
1.00 ml cinnamon — ground
1.00 ml cardamom — seeds
3.00 ml turmeric
30.00 ml orange — zest only
450.00 ml couscous
125.00 ml peanuts — toasted, salted
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Method:

Prepare the chicken: Mix all the ingredients except the chicken. Cut the chicken breasts into strips and add to the peanut butter mixture. Mix until the chicken strips are well coated with the peanut butter mixture. Cover and chill for about four hours. Prepare the couscous just before cooking the chicken. Soak the raisins in hot water to soften until plump. Bring the stock, sugar, cinnamon, cardamom seeds, turmeric and orange rind to the boil. Add the couscous. Remove from the heat, cover the saucepan and leave for 5-10 minutes. Use a fork to fluff it up. Drain the raisins and add to the couscous with the peanuts. Keep warm. Preheat the oven to 180 ºC. Bake the chicken strips in the marinade for about 30- 40 minutes and serve with the couscous.
Serves 4-6.



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