Chicken with Chilli, Mint and Lemon served with Buttered Couscous
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Unrated
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Course
Main Course, Others
Chicken with Chilli, Mint and Lemon served with Buttered Couscous
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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
For the chicken
- 4 chicken thighs
- 1 red chili pepper
- 1 teaspoon chili flakes
- 2 garlic cloves
- mint large handful, fresh
- 3 tablespoon olive oil
- lemon juice and zest of 1
- salt sea salt
For the couscous
- 1 ½ cups chicken stock
- 1 ½ cups couscous
- 2 tablespoon butter
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.
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