Couscous-Crusted Chicken with Jammy Apricots and Broccolini

Prep Time: 15 Mins

Cook Time: 25 Mins

Total Time: 40 Mins

Serves: 2-4

Crispy chicken is great, but crunchy chicken is even better! Just by pan-frying, you can achieve an insane crunch with every bite as the small beads of couscous crisp up. Served on a bed of garlic-infused broccolini and a jammy apricot sauce this is a well-balanced, colourful meal.

Ingredients

2/3 cup couscous

1/3 cup parmesan

3 sprigs thyme, sprigs removed

2/3 cups unsweetened apricots (if using sweetened honey might not be necessary)

2 tablespoons honey

200g broccolini

500g chicken breasts or cutlets

Fine sea salt

½ cup flour

2 eggs, lightly beaten

2 cloves garlic, crushed

Olive oil

Salt

Directions

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1. Preheat the oven to 375°F (170°C Fan). Bring 2/3 cup water to a boil in a small saucepan, add a pinch of salt and the couscous, cover the pot, and remove from heat. Let rest for 5 minutes. Fluff with a fork, transfer the couscous to a baking tray and spread in an even layer. Bake for 10-15 minutes, mixing it halfway. This will help dry it out so that it gets nice and crispy when we cook the chicken.

2. Combine the apricots and 2/3 cups water in a small saucepan over medium heat. Simmer for 15-20 minutes until soft and jammy. Add more water if it is drying up too quickly. Remove from heat and add the honey. There will likely be too much apricot sauce for the amount of chicken, but treat this as jam and enjoy it on toast or in yogurt.

3. Bring a large pot of water to boil, salt heavily and cook the broccolini for 2-3 minutes. Drain and set aside.

4. If using chicken cutlets skip this step. Cut the chicken breast in half horizontally and pound to an even thickness. Sprinkle salt on both sides. 

5. Add the couscous to a bowl and mix with the parmesan and the thyme leaves. Add the flour to one bowl and the eggs to another. Have a large plate or platter ready to put the crusted chicken. Coat the chicken breasts in flour, eggs, and the couscous mixture, shaking off the excess at each step. Place on a platter ready to be cooked.

6. Warm a large stainless-steel skillet over medium-high heat. Add olive oil to coat the bottom of the pan and add the chicken breasts. Do not overcrowd the pan. Work in batches. Cook for 2-3 minutes per side or until they reach 165°F (74°C).

7. Heat a skillet over medium heat, add olive oil to coat the pan, and cook the garlic cloves for 2-3 minutes. Add the broccolini and toss to coat in oil and cook until warmed through.

8. Serve the chicken breasts with broccolini and a spoonful for the jammy apricots.  

• Storing Tips

  The cooked chicken and broccolini will keep for 3-4 days in the refrigerator. The apricot sauce will keep for 3 weeks in the refrigerator.

  Although these make-ahead methods might reduce crispiness, you can bread the chicken cutlets and keep them for up to one day in the fridge before cooking. The uncooked breaded cutlets can also be frozen for 2-3 months, thawed in the refrigerator overnight and cooked as usual.

• Nutrition

  Per 1 serving (3 total):

  Calories: 716

  Carbohydrates: 51g

  Protein: 66g

  Fat: 27g

  Saturated Fat: 7g

  Fiber: 5g

  Sugar: 11g