SUMMER FRUIT CHICKEN

The combination of fruit and meat is one that is often overlooked, certainly underused. However, these delicious combos are not to be dismissed! Lamb and apricot are staples in north African cuisine, while pork and apple, duck and orange, and even beef and pear, are frequent menu combos in British, French and Korean restaurants respectively.

This simple dinner recipe makes use of late summers best stone fruits – the peach. The complex, creamy, almost exotic flavours of the peach and raspberry contrast alarmingly well with the acidic, concentrated punch of the balsamic – all of which caramelises to perfection right there in the pan. Feeling brave? Swap the mozzarella in the couscous with crumbles of Gorgonzola or your favourite blue-veined cheese.

1

Prep time: 10 minutes

Make time: 45 minutes

Serves 4

 

4 chicken thighs (bone in, skin on)

6oz fresh raspberries

2 peaches

½ cup Balsamic vinegar

½ brown sugar

3 cups Israeli couscous

3 tbsp fresh basil

1 tbsp unsalted butter

2-3 oz Mozzarella pearls

 

In a skillet, cook the chicken breasts for 5 minutes on both sides, until the skin has browned, before adding the raspberries and sliced peaches. Reduce the heat and cook, uncovered, for a further 15 minutes before adding the sugar and vinegar, allowing the fruit to caramelize for a further 5 minutes.

3

While the chicken and fruit are cooking, make your couscous. Boil 3 cups of water with 1 tsp salt and the butter before adding the couscous. Keep on a rolling boil for 4-5 minutes before removing from the heat and allowing to steam with the lid on. Allow to cool before adding the basil and mozzarella, and salt and pepper to taste.

4

This has been a sponsored post, reviewing the produce and products available through Green Bean Delivery.

 

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