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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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Cut the chicken into large chunks.
  3. 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.
  4. When you are ready to eat, heat the chicken stock in a small saucepan until boiling.
  5. Add the butter to the stock and turn off the heat.
  6. Pour in the couscous and give it a quick stir before clamping on a lid.
  7. Leave the couscous to soak whilst you cook the chicken.
  8. Cook the chicken on a griddle pan until cooked through and charred.
  9. To serve, fluff the couscous with a fork, sprinkle the chicken generously with salt and a fresh squeeze of lemon.