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Spicy chicken couscous
- Prep time:
- 15 mins, plus marinating
- Cook time:
- 25 mins
- Serves:
- 4
Allegra McEvedy cooks a simple mid-week supper that’s perfect for autumnal evenings
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Ingredients
- 4 Chicken breast
- 2 tsp dried red chilli flakes
- 1 tsp ground Cinnamon
- 8 cloves Garlic, chopped
- 8 tbsp Olive oil
- 1 1/2 tbsp good curry powder
- 300g Couscous
- 2 heaped tbsp Butter
- 2 handfuls raisins or sultanas
- 500ml chicken stock
For the garlic tomatoes
- 6 ripe plum tomatoes, halved
- 3 cloves Garlic, chopped
- 2 tbsp extra virgin Olive oil
To serve
- Pine kernels
- mint leaves
- Coriander
- Lemons
Method
1. Put the chicken pieces into a large ovenproof dish.2. Mix the chilli, cinnamon, garlic, half the olive oil and curry powder together, coat the chicken with it, season and leave for 20 minutes or so to marinate.
3. Preheat the oven to 220C/gas 7.
4. Mix the garlic and oil for the tomatoes together.
5. Lay the tomato halves on a thick-bottomed tray and anoint with the garlic/oil mix. Season liberally.
6. Meanwhile, put the couscous and sultanas into a bowl and stir with the remaining oil so that the grains are well coated.
7. Cover with chicken stock.
8. Lay a tea towel over it and leave for 5 minutes or so.
9. Mix the couscous well into the chicken, pushing the sultanas below the surface (they can burn), dot the top with knobs of butter and cook on the upper shelf of the oven for 25 minutes, putting the tomatoes in underneath them.
10. Meanwhile toast a few pine nuts in a frying pan to scatter on top with chopped mint and coriander and a squeeze of lemon. Serve with the roasted tomatoes.
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Latest Comment
View all comments (5)The program said 180 degrees, the website said 220 degrees. which one to follow??
This is the second time we have tried this dish. On this occasion we had it with a mint raitha which worked well.
the gaery rhodes advert is the most annoying thing i have ever encountered on this site, im off to the BBC food site
The coating of oil on the cous cous shouldn't have made any difference what you could do next time is add the oil directly to the stock then add cous cous
I made this at the weekend I liked the flavour but not the crunchy couscous it was like eating birdseed. I assume that the coating of oil on the couscous stopped it from absorbig the stock.
When I next make it I am going to try bulgar wheat instead