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Cumin Yoghurt Chicken with Zesty Couscous

Sat, 15 June 2019

Cumin Yoghurt Chicken with Zesty Couscous

 

ingredients:

2 cups of Couscous                            

Squeeze of juice from orange or lime

1.5 cup of water or stock 

Handful of chopped coriander or basil

Roughly chopped choice of vegetables: Carrot, pepper, courgette, onion, red onion and/or broccoli

½  lemon & lime zest

2 chicken fillets

1 handful of apricots

1 pinch of cumin

1 pinch of turmeric

Chopped garlic clove                         

 

method:

  1. Put the couscous, turmeric, the lemon and lime zest and orange or lime juice in a medium bowl with a drop of olive oil & mix thoroughly
  2. Pour over the boiling stock or water until the liquid is a thumbnail above the couscous & cover with cling film
  3. Meanwhile for the chicken, batten or butterfly out the chicken so it is nice and thin and coat the fillet in yoghurt, garlic, cumin lemon juice & coriander
  4. Season and either grill or pan fry on a medium heat until tender.  Wait 8-10 minutes until the chicken is cooked.  Remove the chicken and allow to rest.
  5. For the vegetables, heat a pan and sauté the vegetables until they are cooked (beginning with the harder veg and finish with the greener vegetables that require less cooking)
  6. Season the vegetables and set aside.
  7. To assemble, remove the cling film from the couscous & add the chopped basil, any remaining coriander, lime juice & apricots
  8. Add the vegetables and mix thoroughly and season with salt & pepper.  Add any of the remaining juices from the pan as this will impart flavour.
  9. To serve, place the couscous in a bowl.  Slice the chicken and place on top of the salad
  10. Serve with a wedge of lime & some fresh basil and coriander

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