Chicken with Chilli, Mint and Lemon served with Buttered Couscous

Name: Chicken with Chilli, Mint and Lemon served with Buttered Couscous
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving
Ingredients: 4 chicken thighs; 1 red chilli; 1 teaspoon of chilli flakes; 2 garlic cloves; large handful of fresh mint; 3 tablespoon olive oil; Juice and zest of 1 lemon; sea salt; 1 ½ cups chicken stock; 1 ½ cups couscous; 2 tablespoon butter

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Unrated

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2
Course
Main Course, Others

Chicken with Chilli, Mint and Lemon served with Buttered Couscous

Carmen Warren

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A great chicken recipe. Chicken with chilli, mint and lemon all served with a fluffy buttery couscous. Perfect for cooking outdoors.

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Ingredients

Servings

For the chicken

4 chicken thighs
1 red chilli
1 teaspoon of chilli flakes
2 garlic cloves
large handful of fresh mint
3 tablespoon olive oil
Juice and zest of 1 lemon
sea salt

For the couscous

1 ½ cups chicken stock
1 ½ cups couscous
2 tablespoon butter

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Instructions

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.