In a heavy bottom pan, pour 2 cups of Sweet Riesling wine and 2 tablespoons of white vinegar, 1 cup of chicken stock, half of a small onion sliced, a teaspoon of minced garlic, a teaspoon of cumin, 4 sticks of cinnamon, half a teaspoon of cayenne pepper, a tea spoon of turmeric… Bring to a boil, add a tablespoon of honey and 5 chopped dry apricots, simmer down where there is almost no liquid left, set aside, cool down and add 1 inch stick of unsalted butter, swirl till butter is all “gone”. Sauce is now ready, don’t heat up again otherwise it will break down!
ISRAELI COUSCOUS WITH DRIED CHERRIES:
In a shallow pot, heat up 1 tablespoon of extra virgin olive oil and 1 inch stick of butter. Add 1 cup of Israeli couscous and sautée it with a tablespoon of finely chopped onion. Sautéed till couscous start to brown (heat up water while this is going on). Add the hot water into the pot – be careful, it may splash! Bring to boil and cover, lower heat to simmer… It should take 8-10 mintes, check on your couscous ( season w/ salt), towards the end add chopped dry cherries and let it simmer a bit more! When done, take it off the stove, keep it covered!
I use organic chicken breast cut up into thin small “fingers”, they cook faster as well, I use a non-stick pan, put a bit of extra virgin olive oil to spread around the pan, heat up and add the chicken, season chicken with salt and pepper, sauté till nicely browned!
Put couscous in the middle of the plate, lay chicken on the top of the couscous and top it with this delicious zesty apricot sauce and sprinkle with fresh chopped Italian parsley!