Name: Chicken with almonds and date sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large_piece (200g) brown onion, sliced thinly; 1 1/2 teaspoon ground cinnamon; 2 teaspoon orange rind, finely grated; 1/4 teaspoon cayenne pepper; 1 1/2 cup (375ml) chicken stock; 1/2 cup (70g) seeded dates, chopped coarsely; 1 large_piece (900g) barbecued chicken, quartered; 1 cup (250ml) orange juice; 1 cup (250ml) water; 2 cup (400g) couscous; 20 gram butter; 1/4 cup (35g) roasted slivered almonds

Ingredients

1 tablespoon olive oil

1 large_piece (200g) brown onion, sliced thinly

1 1/2 teaspoon ground cinnamon

2 teaspoon orange rind, finely grated

1/4 teaspoon cayenne pepper

1 1/2 cup (375ml) chicken stock

1/2 cup (70g) seeded dates, chopped coarsely

1 large_piece (900g) barbecued chicken, quartered

1 cup (250ml) orange juice

1 cup (250ml) water

2 cup (400g) couscous

20 gram butter

1/4 cup (35g) roasted slivered almonds

Method

1.Heat oil in large frying pan, cook onion, stirring, until browned lightly. Add cinnamon, rind, cayenne and stock, bring to a boil. Simmer, uncovered, 4 minutes. Add dates and chicken, stir until mixture is heated through.

2.Meanwhile, combine juice and the water in large saucepan, bring to a boil. Remove from heat, add couscous. Cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in butter.

3.Serve chicken mixture sprinkled with almonds on couscous.

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