Pancetta Quince Chicken with Toasted Couscous Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 120g quince paste (bring it with you - or substitute fig jam, onion jam etc.)
4 skinless chicken breast fillets
150g thinly sliced long pieces flat pancetta (substitute bacon)
1 tbsp extra virgin olive oil, plus oil for frying
1 small red onion
150g runner beans
100g cherry or grape tomatoes
500ml chicken stock
4 x 5cm lengths of rosemary (can be omitted)
1-1/3 cups toasted Israeli couscous (substitute regular couscous)
salt and pepper
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Directions: |
Directions:Preheat the oven to 180ºC. Spread quince past evenly over one side of each chicken breast, then wrap in slices of pancetta. Pre-heat pan or grill (preferably ribbed). Lightly brush both sides of chicken with olive oil. Place on hot pan or grill and cook for 2-3 minutes each side until slightly golden brown and crisp. Meanwhile, cut onion in half and then into slices. Fry in olive oil for 5-6 minutes until lightly golden. While onion is cooking, top and tail beans and push through bean slicer. Cut into 4cm lengths. Cut tomatoes in half. Bring stock to the boiled in microwave or on stove. Spread couscous evenly into large roasting pan. Scatter over beans, onions, tomatoes and rosemary sticks. Lightly season. Place each chicken breast on top of a rosemary stick and pour over hot stock. Cover pan with foil and bake for about 15 minutes, until chicken is cooked through and stock has been absorbed. Remove form oven and allow to rest for 5 minutes. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: A few substitutions needed. Pancetta (from the pork belly) works best as the extra fat in the meat keeps the chicken breast moist, however prosciutto (from the leg) or bacon will suffice.
Toasted Israeli couscous is a little more flavoursome and larger in size than regular couscous, however regular couscous can be used.
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