THE UPPER CRUST - Serves 2
CORIANDER-CRUSTED CHICKEN WITH CRISPY CHORIZO and Citrus Kick Cous Cous
Ingredients
- Small bunch coriander
- Handful flat-leaf parsley sprigs
- 45ml (3 tbsp) olive oil
- 2 x 120g (4oz) boneless chicken breasts (skin on)
- 1 x 100g sachet Ainsley Harriott Citrus Kick Cous Cous
- 6 thin slices chorizo
- Salt and freshly ground black pepper
Method
Place the coriander and parsley in a food processor or mini blender with 15ml (1 tbsp) of the olive oil and pulse to a thick paste. Season to taste. Carefully lift the skin from each chicken breast without detaching it completely and spread the coriander mixture between the flesh and skin. Smooth back over the skin to cover the filling completely.
TO COOK THE CHICKEN: Heat the remaining 30ml (2 tbsp) of olive oil in a frying pan and add the chicken breasts skin-side down. Cook for 3-4 minutes until golden, then turn over and cook for another 8-10 minutes until cooked through.
Meanwhile, prepare the Ainsley Harriott Citrus Kick Cous Cous according to the instructions on the carton and keep warm.
Transfer the cooked chicken breasts to a warm plate and leave to rest for a few minutes. Return the pan to the heat and add the slices of chorizo. Cook for a minute or two until sizzling, turning once
TO SERVE: Divide the Cous Cous between two plates. Carve the chicken breasts on the diagonal and arrange on top. Finish with a stack of the crispy chorizo and drizzle any remaining oil in the pan around the plates to serve.
OTHER IDEAS: Smear pesto or sundried tomato paste under the chicken skin and try using thin slices of Parma ham instead of the chorizo.
