This mysterious, poisonous substance ? Couscous. That humble grain eaten by millions of people all over the world. Apparently it's too "chewy". I'd call couscous many things but I'd never really considered it chewy.
Anyway, I thought we'd cracked the couscous issue after he voluntarily ordered it in a restaurant a few months ago. Fine, until I cook it at home and he proclaims it "chewy". The recipe in question I totally loved and to be honest ? He can live with it. I'm outnumbered 1:3 by boys in this house and he's outnumbered by the same ratio by people that love couscous !
SPICY CHICKEN COUSCOUS
serves 4 with left over couscous - seriously there is shedloads !
8 skinless boneless chicken thighs or 4 skinless breasts
250ml low fat greek yoghurt
1.5 tbsp curry powder
1 tsp ground cinnamon
1/2-1tsp of easy chilli
3 garlic cloves crushed
Large punnet cherry tomatoes
3 garlic cloves chopped
2 tbsp olive oil
Salt & pepper
300g couscous
500ml chicken stock
2 handfuls raisins
Toasted pine nuts
Fresh coriander
Fresh mint
Mix the yoghurt, curry powder, cinnamon, chilli and garlic together and add to chicken.
Put the couscous in a large bowel, add 1tbsp olive oil and the raisins and mix well. Pour over the hot stock, cover and leave for 10-15 mins.
Halve the cherry tomatoes and put on a tray. Mix the oil and garlic and toss together. Sprinkle over some sea salt and freshly ground pepper.
Mix the couscous into the chicken and marinade, dot with butter and put into the oven at 200C. Put the cherry tomatoes on the shelf below and cook for 25-30 mins until the chicken is cooked through.
Serve the couscous onto plates and divide the chicken. Top with the tomatoes and sprinkle over the toasted pine nuts and herbs.
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