Chicken Fillets with Couscous, Figs, and Almonds

This recipe brings together succulent chicken fillets, airy couscous, and the sweet notes of dried figs, contrasted with the rich texture of almonds. Ideal for a quick weeknight dinner, it offers a delightful balance of flavors and textures. The earthy mushrooms complement the savory chicken and the aromatic spices provide warmth and depth. The dish is further brightened with fresh parsley and a touch of cinnamon, making it a comforting and delicious meal. Its flexibility allows for seasoning customization, appealing to a variety of palates. Nutrient-rich and satisfying, this dish is both simple to prepare and impressive to serve. The use of couscous as a base makes it light and versatile, perfect for incorporating a mix of tastes. Ideal for cozy gatherings, it provides a touch of Middle-Eastern flair to your table.

Ingredients

Main Ingredients

2 chicken fillets
1 cup couscous
250 g mushrooms
100 g dried figs
50 g almonds
1 onion
Fresh parsley

Spices and Seasonings

Cinnamon
Salt
Pepper

Preparation Time

35 minutes (prep and cooking)

Step-by-Step Instruction

Start by slicing the chicken fillets into strips. Heat some oil in a pan and add the chicken strips, sautéing until browned and cooked through.
Finely chop the onion and clean the mushrooms, then add them to the pan with the chicken. Continue cooking until the onions are translucent and the mushrooms are tender.
Season the mixture with salt and pepper according to your taste.
Take a cup of couscous and spread it evenly over the chicken and mushroom mixture in the pan.
Pour a cup of hot water over the couscous, ensuring it is completely soaked. Cover the pan and let it steam for about 5 minutes.
Meanwhile, in a separate pan, melt some butter and lightly fry the dried figs and almonds, which should be cut into small pieces.
Once done, add the fig and almond mixture to the couscous and chicken in the pan.
Stir the mixture gently to combine all ingredients thoroughly.
Finish by adding a pinch of cinnamon for a warm, aromatic touch.
Sprinkle freshly chopped parsley over the dish for a hint of freshness, adjusting the seasoning with additional salt and pepper if needed.
Serve immediately and enjoy the warm, hearty flavors.

Tips

Use fresh herbs: Fresh parsley enhances the flavors more than dried.
Substitute vegetables: If you don't like mushrooms, try zucchini or bell peppers.
Cook evenly: Ensure the chicken is cooked until it's no longer pink inside for safety.

Variations

Substitute quinoa for a gluten-free option instead of couscous.
For a vegetarian version, replace chicken with chickpeas or tofu.
Add a splash of lemon juice for extra brightness.

Serving Suggestions

Serve alongside a mixed green salad with a light vinaigrette.
Pair with roasted vegetables for added nutrition.
A glass of crisp white wine complements the dish beautifully.

Nutrition

Calories: Approximately 400 per serving
Protein: 25g
Fats: 15g
Carbs: 45g

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