MOROCCAN MEDITERRANEAN CHICKEN TENDERS ROLLED IN CRUSHED WALNUTS – SEASONED WITH CORIANDER – CUMIN – CAYENNE AND SPRINKLED WITH FETA CHEESE – SERVED ATOP PEARL COUSCOUS COOKED IN CHICKEN BONE BROTH

An exotic flavor, quite good if you like exotic tasting food, and we do. . .

For 2:

–3 chicken tenderloins

–crushed walnuts (10, whipped in a food processor)

–coriander, cumin (one-half teaspoon each)

–cayenne pepper (one-quarter teaspoon)

–feta cheese (broken, one-quarter cup)

–pearl couscous (1 cup couscous, 1 and one-quarter cup chicken bone broth, microwaved for 6 minutes on high, and then 5 minutes on 50 percent power)

–salt and pepper

–extra virgin olive oil to taste

1 – Microwave the couscous; then keep covered.

2 – Place the chicken in a plastic bag. Season with salt, pepper, and extra virgin olive oil. On a large plate, pour out the crushed walnuts. Roll the chicken in the crushed walnuts.

3 – Place the chicken on top of the couscous. Season with coriander, cumin, cayenne, salt, pepper, and olive oil. Top with feta cheese.

4 – Microwave on high for 4 minutes and 30 seconds. When finished, check the center piece for doneness. If not cooked, return to the microwave for 30 seconds more.

5 – Serve the Moroccan chicken hot, atop the pearl couscous.

–recipe original to C. Mabry, but inspired by several recipes on the web for Moroccan cuisine.

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