YOU (South Africa) - - LIFESTYLE -

Morocco is fa­mous for its rich spices and flavour­ful food, and this dish is a mix­ture of these taste sen­sa­tions. The car­damom provides the aroma, turmeric the colour and pis­ta­chios the crunch.

The chicken’s flavour bal­ances per­fectly with the sweet, chewy dates and tart ap­ples, while the pomegranate t – tea­spoon/s T – ta­ble­spoon/s provides the fin­ish­ing touch. SERVES 4-6 Prepa­ra­tion: 20 min Cook­ing time: 30 min olive oil ½ onion, chopped 2,5ml (½t) crushed

gar­lic 20 pis­ta­chio nuts, shelled and roughly chopped 30ml (2T) roughly

chopped pine nuts 250ml (1c) cooked

brown rice seeds of 2 car­damom

pods 2,5ml (½t) turmeric salt and pep­per 4-6 chicken breast

fil­lets 60ml (¼c) white wine

vine­gar SAUCE 5ml (1t) sumac pow­der 100ml chicken stock juice of ½ lemon 125ml (½c) plain

yo­ghurt 2,5ml (½t) grated nut­meg salt and pep­per SALAD 1 un­peeled red ap­ple,

chopped 3 cel­ery stalks,

chopped 2 pit­ted dates,

chopped 500ml (2c) baby

spinach leaves salt and pep­per TO SERVE 30ml (2T)

pomegranate ar­ils Pre­heat the oven to 180°C. 1 In a pan, heat a lit­tle olive oil and sauté the onion and gar­lic un­til the onion is translu­cent. 2 Add all the nuts and the rice to the onion and gar­lic mix­ture and sauté for another minute or so. c – cup/s 3 Stir in the car­damom seeds, turmeric, salt and pep­per, then sauté for about 3 min­utes. Re­move from the heat. 4 Cut pock­ets length­ways into the chicken breasts and stuff with the rice mix­ture. 5 Place the chicken breasts in an oven­proof dish, gen­er­ously driz­zle olive oil over and pour 15ml (1T) of the vine­gar over each chicken breast. Sea­son gen­er­ously with salt and pep­per. 6 Cover with a lid or alu­minium foil and bake for about 20 min­utes. 7 Re­move the lid or foil and grill for another 5 min­utes to brown the tops of the chicken breasts. 8 Sauce Add the sumac, chicken stock and lemon juice to a pan and sim­mer un­til re­duced by a third. Add the yo­ghurt and nut­meg. Sea­son with salt and pep­per and stir oc­ca­sion­ally, un­til the sauce be­gins to thicken. 9 Salad Com­bine the ap­ple, cel­ery and dates. 10 Ar­range the spinach leaves on a plat­ter and place the ap­ple, cel­ery and date mix­ture over the leaves. Sea­son with salt and pep­per. Scat­ter any left­over rice mix­ture over. 11 To serve Place the chicken breasts on top of the salad in­gre­di­ents and pour the sauce over. 12 Scat­ter the pomegranate ar­ils over ev­ery­thing.


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