Med-style chicken and pasta bake

samantha potgieterRecipes

INGREDIENTS

  • 2 Tbsp (30ml) olive oil
  • Salt and milled pepper
  • 4 (about 700g) chicken breasts on the bone
  • 1 Tbsp (15ml) garlic and ginger paste
  • 1 Tbsp (15ml) ground cumin
  • 1 Tbsp (15ml) ground coriander
  • 2 sticks cinnamon
  • 3 cups (750ml) chicken stock
  • 1-2 Tbsp (30ml) smooth apricot jam
  • Juice (60-120ml) of 1-2 lemons
  • ½ packet (250g) risoni or couscous
  • ¼ cup (60ml) raisins
  • ¼ cup (60ml) Turkish apricots, sliced
  • Handful basil, for serving

METHOD

  1. Heat oil in an ovenproof dish. Season chicken and brown for 5 minutes. Remove and set aside.
  2. Add garlic and ginger paste, cumin, coriander and cinnamon.
  3. Fry for a minute and remove from heat.
  4. Combine stock, jam and some lemon juice.
  5. Return chicken to pan and scatter with risoni or couscous. Add stock mixture.
  6. Bake at 190°C for 15 minutes.
  7. Add dried fruit and bake for another 5 minutes, or until cooked through.
  8. Serve with basil.

recipe source: https://www.pnp.co.za/