Spicy couscous with fresh apricots, nectarine and chicken

Name: spicy couscous with fresh apricots, nectarine and chicken
Total time: 20 min
Yield: 4
Ingredients: 4 chicken bolt; 1 tablespoon chicken spices; 2 clove garlic; 1 teaspoon cumin seed; 1 fresh ginger; 3 tablespoon olive oil; 0.5 lemon; 300 gram couscous for the salad; 3 apricot for the salad; 2 nectarine for the salad; 1 forest fresh coriander for the salad; 1 forest flat leaf parsley for the salad; 100 gram smoked almonds for the salad

Ingredients

Directions

Preheat the oven to 200ºC. Place the chicken bolts in a baking dish, sprinkle with the chicken herbs, garlic, cumin and ginger. Sprinkle with 2 tablespoons of olive oil, 1 tablespoon of lemon juice and 3 tablespoons of water. Scoop and cover the dish with aluminum foil.
Roast the chicken bolts in the center of the oven for about 30 minutes medium-cooked. In the meantime, prepare the couscous according to the instructions on the packaging.
Remove the foil from the chicken and roast for another 15 minutes. Leave to cool for 10 minutes outside the oven.
Remove the couscous with salt, the rest of the olive oil, the rest of the lemon juice and the lemon zest.
Put the fruit and spices through. With a fork, pull the meat from the chicken bolts and scoop through the gravy.
Spoon the chicken with the gravy or on the couscous and sprinkle with the almonds.
Tasty with flat bread and lemon-ginger lemonade.