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Chicken Paillard of Chicken Breast with Preserved Lemon Couscous and Pistachio Butter


  • Butter

  • Couscous

  • Chicken

  • Garnish


  • Butter:

  • 1.

    Roughly cut chilli.

  • 2.

    Place chilli and pistachios into pan, dry roast to golden brown colour. Alternatively place in oven for 5 to 10 minutes.

  • 3.

    Coarsely chop roasted pistachios, place in bowl with butter and parsley, add a little salt, and mix thoroughly.

  • 4.

    Place in fridge to keep cool.

  • 5.

    To prepare chicken, leave skin on, trim off excess fat, flatten double breast, smear oil over skin, lightly season with salt and pepper.

  • 6.

    Place breast on chargrill or cast iron grill plate.

  • 7.

    Cook for ¾ of cooking time on skin side then turn over and cook for ¼ of time on flesh side.

  • Couscous:

  • 1.

    Place minced shallot and garlic into saucepan, add a touch of oil, do not colour, and make transparent.

  • 2.

    Add stock, simmer for 3 minutes.

  • 3.

    Bring to boil, add a little salt and pepper.

  • 4.

    Place couscous in bowl, when stock comes to simmer pour over couscous, leave for 10 minutes to absorb.

  • 5.

    Dice preserved lemon, add to couscous, and mix through parsley.

  • Garnish:

  • 1.

    Finely julienne leeks, place in ice water to curl, then fry till crispy.

  • 2.

    To serve, pile couscous in centre of plate, drizzle pistachio oil around the pile, drizzle pomegranate syrup around, place chicken on couscous, add a dollop of spicy pistachio butter on chicken, garnish with frizzled leeks.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Paillard of Chicken Breast with Preserved Lemon Couscous and Pistachio Butter.


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