Couscous with Kaki Persimon Bouquet® and raisins
Ingredients:
- 2 Kaki Bouquet®
- 1 cup couscous (250 ml)
- 2 chicken breasts
- 1 ½ cups water
- ¾ cup raisins
- boiling water, to pour
- 1 tablespoon butter
- ½ chopped onion
- 2 tablespoons peeled and chopped almonds (set aside some for garnish)
- 4 tablespoons chopped dried apricots
- 1 teaspoon ground cinnamon
- ¼ teaspoon turmeric
- ½ teaspoon ground ginger
- a pinch of salt
- 1 ½ tablespoons honey
Method:
Put the couscous in a bowl, add water and let it swell. In another bowl, pour boiling water over the raisins and let them soak for about 15 minutes. Drain the raisins, reserving a cup of that water.
Heat the butter in a pan with a lid. Fry the onion until golden. Add the peeled and diced Kaki Persimon Bouquet®, the raisins, the almonds, the apricots, the spices, the honey and the water reserved from draining the raisins. Cover the pan and cook for about 25–30 minutes. Cut the chicken into cubes, season it and fry it in a little olive oil.
When the chicken is golden, add the fruit mixture and the couscous. When serving, sprinkle the remaining flaked almonds on top.
Recipe for 4 people. The fruit quantities indicated can be adjusted to taste.
