Chicken in almonds with couscous
4 servings
60 minutes
Chicken with almonds and couscous is a true celebration of Eastern flavors. This recipe from Arabic cuisine combines tender chicken fillet with the aromatic texture of couscous and the nutty crunch of almonds. The uniqueness of the dish lies in its harmony of flavors: the sweetness of raisins, the freshness of tomatoes and red peppers, along with subtle notes of nut oil create an exquisite balance. The lightness of couscous makes it an ideal side dish, while roasted peppers add a smoky touch to the dish. This meal is perfect for a family dinner or a festive lunch, offering enjoyment of refined Eastern tastes. It pairs perfectly with herbs and a light yogurt sauce.
1
Soak the raisins in wine vinegar for 15-20 minutes, then squeeze them out.
- Raisins: 3 tablespoons
- White wine vinegar: 3 tablespoons
2
Roast the red pepper on a grill pan or in the oven until the skin blackens. Place the pepper in a plastic bag for 5 minutes, then peel off the skin and remove the seeds, cutting the flesh into strips.
- Red sweet pepper: 2 pieces
3
Pour 300 ml of boiling water into the couscous, add 1 tablespoon of olive oil, and place on the heat for 2 minutes.
- Couscous: 300 g
- Olive oil: 6 tablespoons
4
Blanch the tomatoes, peel them, dice the flesh, and place it in a sieve to remove excess juice.
- Tomatoes: 3 pieces
5
Peel and finely chop the shallot.
- Shallot: 2 heads
6
Heat 2 tablespoons of olive oil in a pan and sauté the onion for about a minute.
- Olive oil: 6 tablespoons
7
Place the chicken fillet on top and fry for 10 minutes on each side. Season the cooked chicken with salt and pepper, and cut into pieces.
- Chicken breast fillet: 4 pieces
- Freshly ground black pepper: to taste
- Sea salt: to taste
8
Chop the parsley coarsely.
- Parsley: 1 bunch
9
Prepare the dressing: mix tomatoes with raisins, sweet pepper, and parsley, add 3 tablespoons of olive oil and 1 tablespoon of nut oil, season with salt and pepper, and refrigerate for half an hour.
- Tomatoes: 3 pieces
- Raisins: 3 tablespoons
- Red sweet pepper: 2 pieces
- Parsley: 1 bunch
- Olive oil: 6 tablespoons
- Nut butter: 1 tablespoon
- Freshly ground black pepper: to taste
- Sea salt: to taste
10
Combine the chicken with the dressing, add couscous and mix everything. Sprinkle almonds on top.
- Chicken breast fillet: 4 pieces
- Couscous: 300 g
- Flaked almonds: 50 g
