Moroccan Chicken

For the chutney, sauté finely chopped onion, ginger, and concasse in a pan until translucent. Then add diced apples, orange juice, and vinegar; cook for 15 minutes. Next, add diced pear and cook for another 5 minutes. Once ready, add all the spices together and simmer until jam-like consistency for about 15 minutes over medium heat. Let cool.

For the pesto, blend cilantro, parsley, mustard, cumin, caraway, coriander, lemon juice, and 200 g of vegetable oil until smooth.

Grease the couscous cooking dish with vegetable oil, add couscous, pour in boiling broth, cover with a lid and wait for 10 minutes. When the couscous swells, mix it with a small amount of broth (about a tablespoon), add spices and finely chopped raw cauliflower florets, and mix again.

Carefully rub the fillet with chutney on the inside, place a small amount of chutney inside, roll it up, and tie it with string. Send it to the oven at 180 degrees, bake for 15 minutes. Then brush with demi-glace sauce and leave in the oven for another 3 minutes.

Place pesto on the plate, then couscous, followed by chicken, and garnish with remaining chutney and finely chopped cilantro.