Chef Nina Timm (my-easy-cooking.com) has created another delicious meal using Fairview goat cheese…

Serves 4

Ingredients

4 chicken breast fillets

1 x 100g Fairview goat cheese – sliced into 4 strips

2 T chopped chives

2 T pomegranate pips

2 T caramelized onions

250g shelled pistachios

1 tsp fine cumin

1 tsp fine cinnamon

1 tsp fine dry coriander

salt and pepper to taste

about 3 T olive oil

Method

Preheat oven to 180C.

Place each chicken breast between 2 sheets of cling film and lightly tap the chicken breast with a rolling pin to thin it out until it has almost doubled in size. Repeat with the other 3 breasts.

Season the chicken with salt and pepper.

In the center of each piece of chicken place a strip of Fairview goat cheese. Top the cheese with some caramelized onion, chives and pomegranate pips.

Roll each piece of chicken up and secure with either butcher’s twine or a toothpick.

Place the pistachios, cumin, coriander and cinnamon in a food processor and pulse until you have fine crumbs.

Use 1 T olive oil and rub each chicken roll with some olive oil, then coat with the beautiful green pistachio crumbs.

Heat a pan that can go on your oven and add the remaining olive oil. Lightly brown the chicken rolls and then transfer the pan with the chicken to the oven and roast for about 20 – 25 minutes.

Slice the chicken rolls and serve on a bed of Moroccan couscous.

Moroccan Couscous

Serves 4

Ingredients

1 cup couscous

2 T olive oil

1 medium onion – chopped

½ tsp dry fine ginger

½ tsp dry coriander

½ tsp fine cinnamon

½ tsp fine cumin

½ cup raisins or sultanas

8 Turkish apricots – chopped

8 fresh dates – chopped

½ cup shelled pistachios

salt and pepper to taste

2 cups chicken stock

1 tsp rose water

½ cup chopped fresh coriander

1 cup fresh rose petals

1 handful of pomegranate pips

Method

Heat a skillet on the stove and add the oil.

Saute the onions with all the dry spices before adding the couscous, continuously stirring until the couscous is coated in the oil and the spices.

Add the chicken stock, cover with foil and leave for about 20 – 30 minutes. After the allowed resting time, use a fork to fluff up the couscous and add all the other ingredients.

Season and adjust seasoning if needed.(Details of the Rose Festival below)