Seared Chicken Breasts with Chickpeas served with Couscous.

Method:

First make the couscous.  In a large bowl put in the couscous with the raisins, soaked saffron, chilli, ginger and pour in 250 ml boiling chicken stock.  Put some cling wrap over the bowl and allow to rest for 15-20 minutes.

Cut the chicken breasts into 2 cm dice.  Put the cumin seeds, coriander seeds, cardamom seeds into a pestle and mortar and crush.  Now rub into the chicken.  Put the chicken into a large frying pan and brown the chicken off.  Now add the 200ml chicken stock, tomato puree, chickpeas and tomato dice.  Bring to the boil, turn the heat down and simmer for 3 to 4 minutes, taste for seasoning.  Toss in a large handful of chopped coriander.