Dill Crusted Chicken Breast with Curried Couscous
This dish was actually inspired by the dill I saw at the market.
I absolutely love fresh herbs and sometimes the sight of them makes me want to use them in my dish and I will create a dish revolving around the herb. In this case I wanted to use up some chicken breast cutlets so I decided to crust my chicken in the dill. Rather than serving this dish with rice or potatoes, I decided to go with something a little healthier. I opted for Israeli Couscous which was perfect. Hope you enjoy this fun dish with great exciting flavors:)
Ingredients: Serves 2-3
3 chicken breast cutlets (ask your butcher to pound the chicken very thinly for you)
1 bunch of fresh dill, roughly chopped
1 cup minced cilantro
1 teaspoon garlic powder
1 teaspoon ginger powder
3 tablespoon honey
1 tablespoon sea salt
juice of 1 lime
Cherry Dill Sauce
1 tablespoon cherry jam
1 tablespoon brown sugar
3 tablespoon water
1 tablespoon olive
1. First create you marinade in a large shallow pan.
2. Add your chicken and let it marinate.
3. After you grill your chicken keep the leftover marinade to make your cherry dill sauce.
4. Let your chicken marinate for 15-20 minutes and start on your Couscous.
Curried Couscous with Kale, Carrots, and Tomatoes
1 1/3 cup dry Israeli Couscous
1 3/4 cup boiling chicken stock
1 tablespoon olive oil
4 tablespoon yellow curry powder
1 teaspoon ginger powder
1 teaspoon cumin powder
1 teaspoon paprika
1 tablespoon minced garlic
1/2 cup minced cilantro
2 whole tomatoes diced
3 carrots diced
6 stalks of dinosaur kale, sliced
salt and pepper to taste
1. Toast your dry couscous in a pot with olive oil until slightly brown, 3-4 minutes.
2. Add your carrots and stir.
3. Add your stock, chopped cilantro and all your dry seasoning
4. Let it boil and then bring to medium and add your tomatoes and kale. Cover with lid and simmer for 12 minutes.
5. After 12 minutes, taste and add salt and pepper accordingly.
6. Put the lid back on and start grilling your chicken.
7. I used my panini press to cook the chicken but you can use a flat pan or a grill if you have a grill.
8. While the chicken is cooking, pour your leftover marinade in a small saucepan and bring to a boil and add your cherry dill ingredients.
9. Taste your sauce. It should be sweet with a little tartness. Add more brown sugar if it isn’t sweet enough.
10. Plate your chicken once it is done (Should be nice and moist if you cook it for 4-5 minutes)
11. Use a large plate and place the chicken on the dish first.
12. Pour your cherry dill sauce over the chicken.
13. Top your chicken with curried couscous and garnish with chopped cilantro.
Serve yourself and your guests and enjoy!