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