Barbecue Arbeque Chicken with Coriander Cous-cous and Elderflower Roasted Vegetables Recipe at MyDish

Barbecue Arbeque Chicken with Coriander Cous-cous and Elderflower Roasted Vegetables

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Method

  • 1. Pre-heat oven to 200c, gas mark 6. Core, de-seed and cut the peppers into wedges.

  • 2. Peel and quarter the red onion, cut the courgette into thick slices. Place on a baking tray with the cherry tomatoes. Pour over the bottlegreen elderflower cordial and 1tbsp of the olive oil, toss until coated. Cook for approx 20-30 mins until softened and beginning to char a little.

  • 3. Meanwhile, barbeque or grill the chicken for approx 20-30 mins until cooked through and piping hot.

  • 4. Make the cous-cous by placing in a bowl with the remaining olive oil, bring the stock to the boil, pour over and stir, cover and leave to absorb the liquid. Fluff up with a fork.

  • 5. Finely chop the coriander and stir into the cous-cous.

  • 6. Serve the chicken on a bed of cous-cous with the roasted vegetables, spooning over all the lovely elderflower juices.
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    Ingredients

    • 4 chicken breasts, or a selection of thighs and drumsticks
    • 1 red pepper
    • 1 yellow pepper
    • 1 red onion
    • 1 courgette
    • 4 small bunches cherry tomatoes
    • 3tbsps bottlegreen elderflower cordial
    • 2tbsps olive oil
    • 250g cous-cous
    • 400ml vegetable stock
    •  Handful of fresh coriander

    By Views 479  Added Thu Jun 9 2011


    Turn simple barbecued chicken into something really special by serving with lightly scented elderflower roasted vegetables, a real twist on a summer favourite.