Name: Chilli chicken with couscous
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 (800g) breast fillets; 1/3 cup (80ml) prepared moroccan marinade; 2 cup (500ml) vegetable stock; 2 cup (400g) couscous; 20 gram butter; 1 small_piece (100g) red onion, sliced thinly; 2 fresh small red thai chillies, chopped finely; 1/2 cup (110g) seeded prunes, coarsely chopped; 1/3 cup (45g) slivered almonds, toasted; 1/2 cup fresh mint, coarsely chopped; 1/4 cup (45g) preserved lemon, finely chopped

Ingredients

4 (800g) breast fillets

1/3 cup (80ml) prepared moroccan marinade

2 cup (500ml) vegetable stock

2 cup (400g) couscous

20 gram butter

1 small_piece (100g) red onion, sliced thinly

2 fresh small red thai chillies, chopped finely

1/2 cup (110g) seeded prunes, coarsely chopped

1/3 cup (45g) slivered almonds, toasted

1/2 cup fresh mint, coarsely chopped

1/4 cup (45g) preserved lemon, finely chopped

Method

1.Combine chicken and marinade in large bowl, stand 10 minutes.

2.Meanwhile, bring stock to a boil in medium saucepan. Remove from heat, stir in couscous and butter. Cover, stand 5 minutes or until liquid is absorbed, fluffing couscous with fork occasionally. Stir in remaining ingredients.

3.Cook chicken mixture on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through, slice thickly.

4.Serve chicken on couscous.

moroccan marinade is a bottled blend of garlic, capsicum, chilli, lemon and various spices, and can be found at your local supermarket. Preserved lemons salted lemons preserved in a mixture of olive oil and lemon juice are a North African specialty, usually added to casseroles and tagines to impart a salty-sour acidic flavour. They’re available from good food shops and delicatessens. Rinse preserved lemons well under cold water, discard flesh then finely chop the rind.
Note

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