2 Persimon Bouquet® kakis
1 cup of couscous (250 ml)
2 chicken breasts
1 ½ cups water
¾ cup raisins
1 tablespoon butter
½ onion, chopped
2 tablespoons blanched and chopped almonds (save some for garnish)
4 tablespoons chopped dried apricots
1 teaspoon ground cinnamon
¼ teaspoon turmeric
½ teaspoon ground ginger
1 pinch salt
1 ½ tablespoons honey
Put the couscous in a bowl, add water and let it swell. Pour the boiling water over the raisins in another bowl and allow them to hydrate for about 15 minutes. Then drain the raisins, keeping a cupful of the water.
Heat the butter in a frying pan with a lid. Fry the onion until golden. Peel the Persimon Bouquet® kakis and cut into cubes. Add the kaki cubes, raisins, almonds, apricots, spices, honey and the water left over from draining the raisins. Cover the frying pan and cook for 25-30 minutes. Cut the chicken into cubes, season and fry in a little olive oil.
When the chicken is browned, add the fruit mixture and couscous. When serving, sprinkle with the remaining almond chips.
Recipe for 4 people. The amount of fruit can be adjusted to suit your taste.