Rasita My Family, My Animals, My Food

Ingredients

• 1 1/2 cups chicken stock
• 1/4 cup dried cranberries
• 1/4 cup pistachios
• 1 cup cous-cous
• 1 chicken breast, or 4 chicken tenderloins
• coriander
• 4 garlic shoots
• 1 cup boiling water

Method

1. Pour boiling water over cranberries and set aside to reconstitute
2. Preheat a saucepan over medium/high heat
3. Add 1/2 cup of chicken stock and pieces of chicken. Allow to cook with the lid off until the meat starts to turn white. Place lid on.
4. Cut garlic shoots into bite sized pieces and add to the chicken. Turn chicken over and place lid back on.
5. Allow to cook for another 2 minutes for tenderloins and 3 minutes for breast pieces. The chicken should be completely white in colour.
6. Remove chicken and place on a plate, covering with alfoil. This allows the chicken to rest and finish cooking.
7. Drain cranberries, and add to the chicken stock and garlic shoots. Also add remaining chicken stock. Bring to the boil.
8. Once it has boiled, remove it from the heat, add in pistachios and cous-cous. Stir and cover with lid for 2-5 minutes.
9. While the cous-cous is absorbing the liquid break off a small amount of coriander, rinse lightly under the tap. Throw it into the cous-cous and stir it through. Replace lid so flavours can infuse.
10. Cut up rested chicken meat into bite sized pieces. It should not be pink. If it is pink inside, cook for a couple of more minutes, over medium/high temperature, in a different pan. Be careful not to overcook or it will become dry.
11. Mix cut up chicken through cous-cous and then serve.