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Chicken with Chilli, Mint and Lemon served with Buttered Couscous
A great chicken recipe. Chicken with chilli, mint and lemon all served with a fluffy buttery couscous. Perfect for cooking outdoors.
Claire | Sprinkles and Sprouts
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For the chicken
of chilli flakes
large handful of fresh mint
Juice and zest of 1 lemon
For the couscous
Place the chilli (fresh and dried), garlic, mint, olive oil and lemon juice into a food processor and blitz until you have a course paste.
Cut the chicken into large chunks.
Combine the chicken and paste in a glass or china bowl (don't use metal due to the lemon juice) and leave to marinate for an hour or up to 4 hours.
When you are ready to eat, heat the chicken stock in a small saucepan until boiling.
Add the butter to the stock and turn off the heat.
Pour in the couscous and give it a quick stir before clamping on a lid.
Leave the couscous to soak whilst you cook the chicken.
Cook the chicken on a griddle pan until cooked through and charred.
To serve, fluff the couscous with a fork, sprinkle the chicken generously with salt and a fresh squeeze of lemon.
Tried this recipe?
Recipe from Claire at Sprinkles and Sprouts xx