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Erin Reeder
Couscous with chicken fillet and apricot jus
Couscous with green beans, raisins, chicken breast and orange juice and apricot jus
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Ingredients
Directions
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Cut the chicken fillet into pieces. Dab the pieces of chicken fillet dry with kitchen paper and sprinkle with salt and pepper.
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Heat 2 tablespoons of oil in a frying pan and fry the chicken on medium heat for 8 minutes until golden brown and done.
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Put the couscous in a bowl, pour boiling water and season with salt and pepper. Let the couscous heat for 6 minutes and stir the grains with a fork.
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Heat the rest of the oil in a stir frying pan, stirring the frozen green beans in a high heat for 5-6 minutes.
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Add basil, salt and (freshly ground) pepper to taste. Remove the chicken from the pan and keep it warm. Cut the onion into rings.
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Fry the onion rings in the shortening for 1 minute and stir in the raisins and the apricot jam. Pour the orange juice and bring it to the boil.
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Allow the gravy to reduce to the desired thickness and season with salt and (freshly ground) pepper.
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Divide the couscous, chicken fillets and gravy over four plates and add the green beans. Serve immediately.
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Nutrition
580Calories
Sodium0% DV2.820mg
Fat28% DV18g
Protein64% DV32g
Carbs25% DV74g
Fiber24% DV6g
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