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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.


Recipe for 4 persons

For the aiguillettes

4 Unit(s)
Chicken breast
2 Unit(s)
4 Unit(s)
45 Ml
Pitted kalamata olives
3 Unit(s)
6 Sprig(s)
2 Unit(s)
Italian tomatoes

For the couscous

200 Gr
6 Unit(s)
Dried apricots
30 Ml
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: 30.00 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.

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