SPICY CHICKEN COUS COUS
Serves 2-3
Serves 2-3
Chicken for all you Spice Girls & Spice Boys
Ingredients
- 1 x 100g or 1 x 110g sachet Ainsley Harriott Moroccan Medley
Cous Cous - 55ml (3½ tbsp) olive oil
- 160ml (1 teacup) cold water
- ½ tsp garlic puree or 1 garlic clove
- 15ml (1tbsp) light muscovado sugar
- 5ml (1 tsp) dried chilli flakes
- 2-3 chicken fillets
- 1 orange, peeled and segmented
- ¼ cucumber, chopped into small dice
- ½ red onion, finely chopped
- 15ml (1 tbsp) fresh chopped mint
- 15ml (1 tbsp) fresh chopped parsley
- Salt and freshly ground black pepper
Method
Mix together 3 tablespoons olive oil, garlic, sugar and chilli flakes and pour over the chicken fillets. Leave to marinate for up to
24 hours.
24 hours.
Place Ainsley Harriott Moroccan Medley Cous Cous and ½ tbsp olive oil into a medium sized bowl. Pour over the cold water and mix well. Leave to stand for 10 minutes.
Add the chopped cucumber and onion and stir in the
chopped herbs.
chopped herbs.
Cover and refrigerate for at least an hour.
Meanwhile cook the chicken on a preheated griddle pan over a medium heat for 4 minutes on each side. Transfer to an ovenproof dish, add the orange segments and continue cooking in the oven 180ºC/Gas Mark 4 for a further 15 minutes. Serve hot.
SERVING SUGGESTION: Season the Cous Cous to taste before serving with the spicy chicken on the side. Garnish with the
orange segments.
orange segments.
