Flattened Cumin-Grilled Chicken Breasts With Garlic Couscous
|Boneless skinless chicken breasts||24 Ounce (6 Single 4 Ounce / 125 Gram Each)|
|Olive oil||1 Tablespoon (15 Milliliter)|
|Orange juice concentrate||2 Tablespoon (25 Milliliter)|
|Ground cumin||1 Teaspoon (5 Milliliter)|
|Garlic||2 Clove (10 gm), minced|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Homemade chicken stock/110 ounce /284 milliliter tin chicken broth plus 1 liter water||4 Cup (64 tbs)|
|Couscous/Orzo||8 Ounce (2 Cups / 500 Milliliter/ 250 Gram, Israeli)|
|Roasted garlic paste||2 Tablespoon (1 Head / 25 Milliliter)|
Remove filets from chicken breasts (page 160).
Pound remaining pieces of chicken until about 1/2 inch/1 cm thick.
In small bowl, combine olive oil, orange juice concentrate, cumin, minced garlic, salt and pepper.
Rub mixture into chicken breasts.
Marinate for 10 minutes or up to overnight in refrigerator.
Grill chicken breasts on lightly oiled barbecue or grill for a few minutes per side â€” 3 to 5 minutes, or just until cooked through.
Meanwhile, to prepare couscous, bring chicken stock to boil.
Add couscous and cook for 10 minutes, or until tender.
Stir garlic paste into couscous.
Taste and season with salt and pepper.
Place couscous in serving dish and arrange chicken on top.