Chicken Breast Fillet with Raisins, Pine Nuts, and Couscous
10'
110'
easy
4
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Breast Fillet
3 ή 4 Φιλέτα Στήθος Κοτόπουλο MIMIKOS
1 πράσινη πιπεριά ψιλοκομμένη
1 κόκκινη πιπεριά ψιλοκομμένη
1 κ.γ. μπούκοβο
2 σκελίδες σκόρδο, τριμμένες
1 λεμόνι χυμός
1 κ.γ. κύμινο σε σκόνη
100 γρ. μαύρες σταφίδες
50 γρ. κουκουνάρια
|
4 κ.σ. ελαιόλαδο
1⁄2 μάτσο ψιλοκομμένο δυόσμο
αλάτι
Για το Κουσκούς:
2 φλ. κουσκούς
5 φλ. νερό
1 κ.σ. ξύσμα πορτοκαλιού
αλάτι
πιπέρι
Ingredients
4 tbsp olive oil
1⁄2 bunch chopped mint
salt
For the couscous:
2 cups couscous
5 cups water
1 tbsp orange zest
salt
pepper
3 or 4 MIMIKOS Chicken Breast Fillet
1 green pepper, chopped
1 red pepper, chopped
1 tbsp Bukovo
2 cloves garlic, grated
1 lemon juice
1 tbsp cumin powder
100 g black currants
50 g pine cones
Preparation
In a bowl, mix the bell peppers, chili flakes, garlic, lemon juice, cumin, raisins, pine nuts, half of the olive oil, and a teaspoon of salt. Add the chicken, mix well, and cover it in the refrigerator for 2 hours.
Heat the remaining oil in a large, deep skillet. Add the chicken and allow it to cook on one side until browned. Flip it over and continue cooking for another 10 minutes until the chicken is fully cooked. Stir in the mint and serve with couscous.
Couscous Pilaf:
In a small pot, heat 5 cups of water and add the orange zest, salt, and pepper. When it comes to a boil, remove the pot from heat and stir in the couscous (or bulgur). Cover it until it absorbs the water, then fluff it with a fork to make it grainy.
A recipe by Dimitris Skarmoutsos.
watch the recipe video
