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GAYLEREYNOLDS
Spicy couscous with fresh apricots, nectarine and chicken
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Ingredients
Directions
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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.
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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.
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Remove the foil from the chicken and roast for another 15 minutes. Leave to cool for 10 minutes outside the oven.
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Remove the couscous with salt, the rest of the olive oil, the rest of the lemon juice and the lemon zest.
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Put the fruit and spices through. With a fork, pull the meat from the chicken bolts and scoop through the gravy.
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Spoon the chicken with the gravy or on the couscous and sprinkle with the almonds.
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Tasty with flat bread and lemon-ginger lemonade.
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Nutrition
840Calories
Sodium0% DV0g
Fat58% DV38g
Protein108% DV54g
Carbs22% DV67g
Fiber0% DV0g
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