Oh wow! Every mouthful of this meal is a taste sensation. From the smooth creaminess of the feta and avocado and the sweetness of the pumpkin to the fruity fig and preserved lemon flavours and warmth of the chilli. Then there are the spices.
Some might think it sounds like there is too much going on, but it really works. The flavours blend so well together, and each bite can contain a different extravagant mix of flavours.
The chicken adds another level of depth with its smokey paprika and aniseed aromas.
1/2 cup cous cous
1/2 cup chicken stock
1/4 red capsicum
100 gm pumpkin
2 green onion
1/4 red chilli
1 cup rocket leaves
1/4 bunch basil
50 gm Danish feta
2 dried figs
1 tbsp pinenuts
1 tbsp almond flakes
1 tbsp preserved lemon
Pinch each of curry powder and nutmeg
2 tsp brown sugar
1/2 tsp corriander seeds
1/4 tsp fennel seeds
1/2 tsp cumin
1/2 tsp tumeric
1 tsp sea salt
1/2 tsp paprika
Small amount diced avocado
4 tbsp sour cream
Olive oil, sea salt and black pepper
Place the salt, paprika, fennel and garlic flakes in a mortar and pestle and grind to a fine powder. Add the olive oil and mix to combine.
Take the chicken breast and slice in half length wise. Place the two halves into the spice mix and leave to marinate in the fridge. Turn oven onto 180c.
Chop the capsicum and pumpkin into a medium dice. Slice the green onion on an angle.
Put the pumpkin into an oven proof dish and sprinkle over the brown sugar, nutmeg, curry powder and drizle with olive oil.
Place in a hot oven for 10 - 12 minutes. Place the pine nuts and almond flakes onto a baking tray lined with grease proof paper and also place in the oven to toast, takes about 5 minutes.
Preheat griddle pan or turn on barbecue grill.
Place the chicken stock into a small saucepan and place on the heat. Bring the stock to the boil and pour the cous cous into the pan. Cover with a lid and return to the boil. Once boiling take off the heat and sit for 5 minutes.
Remove the pumpkin from the oven when cooked.
Remove the lid and add the ground spices, chopped figs, capsicum, diced chilli & preserved lemon, and green onion. Replace the lid and leave to sit another 5 minutes. Then tip into a bowl and stir to combine the flavours.
*Add the rocket, chopped basil, crumbled feta and pumpkin. Toss together with some olive oil and seasoning.
Place the chicken on the hot griddle pan or barbecue. Cook on both sides, turning twice.
To serve, place the cous cous on the plate, lay the chicken on top. Spoon on the sour cream, sprinkle the plate with avocado and capsicum dice and the toasted nuts. Season and drizzle with oliive oil.