This was a really tasty (and quick and easy) chicken dish. I loved the veges in the couscous salad too - still a little bit crunchy, which is perfect (I like my veges a little less- then more-cooked). The Culley's Chipotle Sauce which I used was medium-spicy - kind of like a mixture of BBQ sauce and tobasco. Really yum!! But if you prefer your dishes to be a little less spicy then sub the chipotle sauce for a smokey BBQ sauce (Whitlocks is a good one), maybe with a little paprika powder mixed in.
300 g chicken (thigh or breast)
1-2 tbsp chipotle sauce
1/4 tsp salt
6 bamboo skewers (optional - you could just panfry the bite-sized chunks of marinated chicken without kebabing them)
1 zucchini, quartered, chopped into 1 cm pieces
6 spears asparagus, woody ends removed and cut into 2 cm morsels
8 cherry tomatoes, quartered
1/2 cup stock (I used chicken)
1/4 tsp salt
1/2 cup couscous
1/2 lemon, juice and zest
2 tbsp fresh herbs (I used basil, mint and parsley), chopped up
50 g feta cheese
75 g natural unsweetened yoghurt
1-2 tsp chipotle sauce
- Soak skewers in water for 10 minutes, if using them.
- Cut chicken into bite-sized chunks and marinate in chipotle and salt. Thread onto skewers (or just leave in marinade bowl, if not skewering). Cover and place in the fridge until you need it.
- Put zucchini and asparagus in a large bowl. Cover with boiling water and leave for a few minutes to cook. I drained the water after about 5 minutes and poured over a fresh lot - they're done when the asparagus is bright green and the veges tender, but firm.
- Bring stock and salt to the boil. Remove from heat, stir in couscous and cover. Leave covered for 5 minutes, to allow the couscous to cook.
- Heat frypan to cook chicken. Cook until cooked through (no surprises there!) and starting to brown/blacken on the outside.
- Mix couscous with the drained greens, add in lemon juice and zest, herbs, tomatoes and feta.
- Serve with chipotle yoghurt, if desired.
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