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Chicken breast aiguillettes with lemon and black olives, dry fruits couscous

MAINS, Poultry

Chicken breasts cut in aiguillettes, seared with shallots, garlic and black olives, deglaze with lemon juice. Serve with dry raisins and dry figues couscous.

Ingredients

Recipe for 4 persons

For the aiguillettes

4 Unit(s)

Chicken breast

2 Unit(s)

Shallot

4 Unit(s)

Garlic

45 Ml

Pitted kalamata olives

3 Unit(s)

Lemon

6 Sprig(s)

Parsley

2 Unit(s)

Italian tomatoes

For the couscous

200 Gr

Couscous

6 Unit(s)

Dried apricots

30 Ml

Raisins

15 Ml

Cumin powder

400 Ml

Chicken stock

Olive oil
Salt and pepper

Chicken breast aiguillettes with lemon and black olives, dry fruits couscous

Preparation time: 30 min

For the preparations
Slice the breasts in big stripes.Chop the parsley and the garlic.Dice finely the shallots, empty the tomatoes and dice the flesh.Slice the olives.Dice finely the dry apricots.Squeeze the lemons and strain the juice.
For the couscous
In a bowl, work the couscous with some oliv oil.In a big pot, bring the stock to boil and pour it on the couscous, cover it with a saran wrap and reserve it for 20 minutes.When it's cook, fix the seasonning, add the cumin, the dry fruits and keep it warm.
For the chicken aiguillettes
In a hot pan with oliv oil, pan sear the aiguillettes until coloration, add the shallots and the garlic, cook three more minutes, deglaze with the lemon juice.Add the tomatoes and the olives and cook it two more minutes.
For the platting
In a big plate, build the couscous in a ring bowl, put the aiguillettes and the sauce all around, and finish it with the parsley.