Five Spice Chicken & Couscous
Over a year ago
6,825 views
Ingredients
- 2 chicken breasts or mini breast fillets
- 1 tablespoon Chinese Five Spice
- 1 tablespoon Honey (runny)
- ½ Lemon. juice of
- ½ teaspoon ground corrainder
- ½ teaspoon Ground cumin
- 1 tablespoon Extra virgin oilve oil
- 100g Couscous
- ½ red onion. chopped
- 10 or 12 Cherry tomatoes - halved
- caster sugar for sprinkling
- 125 ml chicken stock
- ½ Lemon. juice of
- 1 tablespoon Fresh Mint Chopped
- ½ green pepper. chopped
- ½ yellow pepper. chopped
- Natural Yoghurt
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Method
-
1
Slice the Chicken breasts in two lengthways to give you four thinner pieces (if not using mini-breasts), this will allow them cook quickly.
Slash each fillet twice to a depth of 1cm.
Mix the Five Spice, honey, lemon juice, spices and oil together in a non-metallic bowl and allow the chicken to marinate in this mixture for as long as possible, minimum of 20mins, best over night.
Put the couscous in a bowl, cover with the chicken stock and lemon juice. Cover and leave to stand for five minutes.
Meanwhile, gently fry the red onion and peppers. Sprinkle the halved cherry tomatoes with caster sugar and fry also. Set aside.
Heat a non-stick frying pan or griddle pan over medium heat. Add the chicken breasts and cook for 5 - 10 minutes until cooked through.
Fluff up the cooked couscous with a fork, then add the onions, peppers, tomatoes and chopped mint.
Divide between two plates and serve with the chicken placed atop and drizzled with natural yoghurt.
thank you, that's great to hear!
I tried this last night! It was amazing...definitely going to become a firm family favourite in the future!