May 2007

Egyptian Chicken
Serves 6

Ingredients

6 Breasts of chicken – skin on (200g)
500ml Natural yoghurt
1 Orange
1 Lemon
50ml Honey
1tsp Salt
100g Dukkah spice mix

Raita

250ml Yoghurt
¼ Cucumber, finely diced
Juice of a ½ lemon
Seasoning

Couscous

250g Couscous
50g Dried apricots
50g Toasted flaked almonds
250ml Chicken stock
1 Small bunch chopped chervil
1tbs Olive oil

Method

Marinate chicken breasts with the yoghurt, sliced oranges, sliced lemons, honey, salt and the Dukkah spice mix. Leave for at least six hours.

Couscous

Bring chicken stock to the boil. Poor on top of the couscous. Allow to stand until the couscous has doubled in size or until the liquid has been absorbed by the couscous. Then add the diced apricots, almonds, herbs and olive oil. Season to taste. If desired, you could also add some lemon juice.

To make the raita, mix all the ingredients together and allow to stand for 20 minutes. Slow roast the chicken breasts at 160°c for 25-30 minutes.

Serve with a mould of couscous, top with a spoon of raita and finish with a sprig of chervil.

Enjoy!