Chicken Breast with Apricot Filling

Ingredients

• 560 g chicken breast fillets (4 fillets)
• 0.5 Orange
• 8 dried apricots
• 1 pinch Curry powder
• 2 tbsp honey
• Salt
• Pepper
• 3 tbsp olive oil
• 20 g Coriander (1 bunch)
• 200 g instant couscous
• 1 lemon
• 1 onion
• 2 tbsp white wine vinegar
• 60 g walnut kernels
• toothpicks

Instructions

1. 1.

   Rinse chicken breast fillets under cold water and pat dry. Cut a pocket on each side.

2. 2.

   Squeeze half an orange for juice. Chop apricots finely and mix with 2 tbsp orange juice, curry powder, honey, salt, and pepper. Stuff the fillets and secure with toothpicks.

3. 3.

   Heat 2 tbsp oil in an oven‑proof skillet over high heat. Sear chicken fillets all around for about 4 minutes until browned. Transfer to a preheated oven at 140 °C (fan 120 °C; gas 1–2) and bake for ~20 minutes.

4. 4.

   Meanwhile wash coriander, shake dry, and break off leaves. Cook couscous according to package instructions.

5. 5.

   Squeeze lemon juice. Peel and finely chop onion.

6. 6.

   Heat remaining oil in a pan. Sauté onion over medium heat until translucent. Deglaze with vinegar and lemon juice, then stir in coriander and walnuts. Mix into the cooked couscous and season with salt and pepper.

7. 7.

   Slice chicken fillets and serve together with the seasoned couscous.