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Spicy Arabian Chicken with Couscous
By poisoneyes | August 15, 2008
Ingredients:
300g Couscous
600g Chicken breasts - cut into stripes
3-4 garlic cloves - 1 chopped finely rest left whole
1 red chili - finely chopped
1 lemon - zested and juice reserved
1 teaspoon cumin powder
1/2 teaspoon saffron powder
1 teaspoon coriander powder
small bunch of parsley - finely chopped
small bunch of basil - finely chopped
6 tablespoons olive oil
Salt and pepper
2 red bell peppers - cut in thicker slices
150 g cherry tomatoes - halved
Method:
Put the chicken slices into a large bowl and add 3/4 of the lemon zest, lemon juice, 1/4 of the chili, the chopped garlic, cumin, saffron, coriander powder and 2 tablespoons of olive oil. Salt and pepper. Mix well and allow to marinate for 30 minutes.
Preheat oven at 250 degrees Celsius. Place the bell pepper slices and whole garlic cloves on a baking tray lined with baking paper. In the oven roast the peppers and garlic until the skins of the peppers are slightly charred and bubbles build up under the skin. Take out and place a kitchen towel on the peppers to allow them to sweat. Now peel the skin off the peppers. Set both garlic and peppers aside.
In a large pan or wok, heat 2 tablespoons of olive oil and add the chicken with the marinade . Allow to cook for 7 to 8 minutes until the chicken is golden brown. Add the tomatoes, peppers, garlic cloves, parsley and basil and cook for a further 1 to 2 minutes.
In the meantime place the couscous in a small saucepan and cover with approx. 350 ml of boiling water. Cover the saucepan and allow to steam for 5 minutes (please read the packet instructions). Mix 2 tablespoons of olive oil into the couscous and loosen any big lumps with a fork. Generously salt and pepper.
Sprinkle the chicken with the remaining lemon zest and chili. Serve with the couscous.
Vegetarian Tip:
Use aubergines instead of the chicken. Simply place sliced aubergine into the oven with the bell peppers and allow to roast.
