Serves 1
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
For the chicken
700ml/1戮pints vegetable oil
1 skinless chicken breast, trimmed into strips
150g/5陆oz flour, seasoned with salt and freshly ground black pepper
1 free-range egg, beaten
100g/3陆oz couscous
For the spiced tomato sauce
1 tbsp olive oil
50g/2oz leeks, chopped
pinch of chilli powder
1 beef tomato, roughly chopped
1 tbsp tomato pur茅e
2 tbsp tomato ketchup
1 tbsp red wine vinegar
1 tbsp caster sugar
75g/3oz coriander, roughly chopped
200g/7oz cooked couscous
salt and freshly ground black pepper
Method
1. For the chicken, heat the vegetable oil in a heavy-bottomed saucepan. The oil is ready when a breadcrumb dipped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Coat the chicken in the flour, dip in the egg, then coat in couscous. Deep fry the chicken for 5 minutes until golden and thoroughly cooked through. Remove with a slotted spoon and drain on kitchen towels.
3. To make the sauce, heat the oil in a frying pan. Add the leek and chilli and fry for 1 minute. Add the chopped tomato, tomato pur茅e, ketchup, vinegar, sugar and half the coriander. Cook for 2 minutes.
4. Mix the cooked couscous with the tomato sauce and season well with salt and freshly ground black pepper.
5. To serve, spoon the spicy couscous into the centre of a warm plate, place the chicken on top and sprinkle with the remaining chopped coriander.
Could you suggest a good chicken recipe to have with cous cous?
Once you have tasted this, you will never eat a normal roast chicken ever again.
BUTTER CHICKEN
A traditional butter chicken
Ingredients
60 g butter/margarine
15 ml oil
1 kg chicken fillet, cut into cubes
2 medium onions, finely chopped
20 ml garam masala
20 ml ground koljana
30 ml garlic and ginger paste
20 ml chilli powder
5 ml salt
3 cardamom pods
5 black peppercorns
150 ml natural yoghurt
30 ml tomato puree
150 ml milk water 鈥?half water, half milk
2 bay leaves
10 ml cornflour
200 ml cream
Method
鈥?Heat butter and oil in a pot. Sear the chicken pieces until they are brown. Remove from pot.
鈥?Fry onions until they are golden and soft.
鈥?In a separate bowl, blend together all the spices, yoghurt, tomato puree and chicken pieces.
鈥?Add this to the onions.
鈥?Add the milk and bay leaves and leave to simmer for 15 min, stirring occasionally.
鈥?Turn the chicken pieces over and simmer for another 15 min.
鈥?Mix the flour with the cream. Add to chicken. Cook for a further 10-15 min.
鈥?Garnish with fresh coriander and chopped green onions.
鈥?Serves great with roast potatoes, rice or couscous.
Could you suggest a good chicken recipe to have with cous cous?
Try moroccan chicken with cous cous, uses ingredients you prob already have in your cupboard, v tasty too!
4 chicken thighs, skinned
A pinch of saffron (or alternatively 1 tsp/5ml of tumeric)
Half a chicken stock cube
2 tbsp/30ml olive oil
1 small onion
Half a red (or green or whatever) bell pepper (not shown in picture because I forgot about it!)
2 cloves of garlic
1 tsp/5ml ground cinnamon
2 tbsp/30ml honey
0.5 tsp/2.5ml mild chilli powder (or more if you like it spicy, I use 1 tsp/5ml)
Juice of 1/2 a lemon
100g of cous cous
Salt and freshly ground black pepper
Step 1:
Crumble the half a stock cube into a measuring jug and add the saffron (or tumeric).
Step 2:
Pour in 300ml/half a pint of boiling water and leave to one side.
Step 3:
Peel and finely chop the onions and garlic, and de-seed and chop the bell pepper into roughly 1 inch squares.
Step 4:
Don't forget the easiest way to peel the garlic is to place your knife flat on the clove and smack it (not too hard) with the base of your palm.
Step 5:
Skin the chicken thighs if they are not already, and season them with the salt and pepper.
Wash your hands after handling raw chicken!
Step 6:
Heat the olive oil over a medium-low heat in a large frying pan or saucepan. Add the chicken thighs, being careful of spitting oil. You might want to wear an oven glove to avoid getting burnt by the oil, as I found it can spatter quite a bit.
Step 7:
Cook the chicken for 5-10 minutes, turning occasionally, until golden brown.
Step 8:
Add the onions, garlic, and bell pepper (again, not shown because I'm a moron and forgot to use it) to the pan.
Step 9:
Cook for a further 5 minutes, stirring occasionally, until the onions are translucent.
Step 10:
Add the cinnamon, chilli powder, chicken stock, and honey.
Step 11:
Bring to a simmer (i.e. barely boiling),
Step 12:
cover (my frying pan doesn't have a lid so I used a pizza tray thing), and cook for 15 minutes.
Step 13:
While the chicken is cooking, make your cous cous (about 100g of the dried stuff, i.e. roughly enough for 2 people) according to the instructions on the packet, and leave in a covered saucepan/bowl to keep warm (not over heat, though).
Step 14:
Once the chicken is cooked (check inside to see if the juices are clear, if so the chicken is done)
Step 15:
remove the thighs from the pan and keep warm. I put them in with the cous cous.
Step 16:
Raise the heat under the frying pan to boil the sauce, and reduce it by about a 1/3. This will take 4-5 minutes and you should notice the sauce become thicker and more syrupy.
Step 17:
Mix the lemon juice into the sauce, and serve.
GOOD LUCK, BON APETITE!
Hi!
A traditional Lebanese recipe is one of my favorites.
Put chicken pieces (I usually use just drum sticks or whole legs cut in thighs and drum sticks)
squeeze the juice of 2 lemons in a big zip lock back and pour in about the same amount olive oil together with a generous pinch of salt, some ground black pepper and a few crushed garlic cloves. put chicken pieces in for as long as you can..over night or just an hour depending on how much time u got.
Set oven to 180 c or about 350 f and put chicken pieces in a roasting tin. Sprinkle with salt and brush with the marinade during cooking. It usually takes about an hour but ovens are different so make sure you check to make sure it's cooked through.
Best of luck
roast a chicken ,
i oxo vegetable stock cube, hot water to mix, add required amount to cous cous, let it absorb liquid mix and serve with crunchy salad.
give me a call when it is ready i'm a bit hungry today
look up Jamie Oliver! he does one, Chicken red onion and cherry tomatoes.. its on the new sainsbusrys advery, it looks yummy
baked coucous with chicken n parmesan n green peas
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