INFORMATION
Type of dish
Occasion, extravagance & level of difficulty
Cooking appliance
Flavour
Type of ingredient
Food by region
Recipe for
Temperate range
RECIPES
Spiced chicken and herb couscous
Photography: "Neven's Real Food for families"/Gill & Macmillan Ltd.
rating
not yet rated
not yet rated
ingredients
Serves 4–6
4–6 chicken breast supremes (wings still attached)
2–3 teaspoons harissa, chilli paste or sweet chilli sauce
300 g (11 oz) couscous
1 red onion, finely diced
350 ml (12 fl oz) chicken stock
grated rind and juice of 1 lemon
3 tablespoons olive oil
150 g (5 oz) cherry tomatoes, halved
200 g (7 oz) feta cheese, crumbled into small pieces
4 tablespoons chopped fresh flatleaf parsley
4 tablespoons chopped fresh coriander
salt and freshly ground black pepper
lime wedges to garnish
4–6 chicken breast supremes (wings still attached)
2–3 teaspoons harissa, chilli paste or sweet chilli sauce
300 g (11 oz) couscous
1 red onion, finely diced
350 ml (12 fl oz) chicken stock
grated rind and juice of 1 lemon
3 tablespoons olive oil
150 g (5 oz) cherry tomatoes, halved
200 g (7 oz) feta cheese, crumbled into small pieces
4 tablespoons chopped fresh flatleaf parsley
4 tablespoons chopped fresh coriander
salt and freshly ground black pepper
lime wedges to garnish
Per portion: 1395 kJ / 464 kcal, protein 30g, fat 20g, carbohydrate 41g
preparation
1. Preheat the oven to 160°C/ 325°F/gas 3 and preheat the grill to medium. Slash the skin side of the chicken, then rub the harissa or chilli paste or sweet chilli sauce into each chicken breast, making sure it goes deep into the slashes. Season to taste.
2. Place the chicken skin side up on a foil-lined grill pan. Cook for 8–10 minutes on each side or until chicken is cooked through and the skin is crisp. Meanwhile, place the couscous and red onion in a roasting tin and cook for 5 minutes, until the couscous is lightly toasted and the onion has begun to crisp, stirring once or twice to ensure that it cooks evenly.
3. Heat the stock in a small pan or in the microwave. Place the toasted couscous and onion into a pan and pour over the hot stock, then stir in the lemon juice and 2 tablespoons of the olive oil. Cover and leave to soak for 5 minutes, until all the liquid has been absorbed.
4. Place the couscous on the hob and heat gently for 2–3 minutes while breaking up the grains with a fork. Remove from the heat and fold in the remaining olive oil with the lemon rind, tomatoes, feta, parsley and coriander. Season to taste.
5. To serve, arrange the herb couscous on warm plates with the chicken and garnish each one with lime wedges.
2. Place the chicken skin side up on a foil-lined grill pan. Cook for 8–10 minutes on each side or until chicken is cooked through and the skin is crisp. Meanwhile, place the couscous and red onion in a roasting tin and cook for 5 minutes, until the couscous is lightly toasted and the onion has begun to crisp, stirring once or twice to ensure that it cooks evenly.
3. Heat the stock in a small pan or in the microwave. Place the toasted couscous and onion into a pan and pour over the hot stock, then stir in the lemon juice and 2 tablespoons of the olive oil. Cover and leave to soak for 5 minutes, until all the liquid has been absorbed.
4. Place the couscous on the hob and heat gently for 2–3 minutes while breaking up the grains with a fork. Remove from the heat and fold in the remaining olive oil with the lemon rind, tomatoes, feta, parsley and coriander. Season to taste.
5. To serve, arrange the herb couscous on warm plates with the chicken and garnish each one with lime wedges.
