Following on from the last post, my goodie box from Donald Russell contained some chicken breasts. The marinade choices were Teriyaki, Creamy Moroccan or Chilli and Lemon. I chose the latter to try. The marinade was superb, giving the chicken flavour and zing. My only qualm was that the breasts were mis-shaped after being vacuum packed. This led to one of the chicken breasts being served as three different pieces. Not really a problem, but a bit annoying if you wanted to serve a whole breast or turn it into a kiev.
After many years of dabbling, I finally found how to make the best couscous ever. Sadly with the gluten free cause we can’t have it anymore, only to stumble across some gluten free couscous as its made from polenta. It was so much better than normal couscous anyway with the earthy flavour that polenta has. Follow the guide below to create the best, quickest and tastiest couscous ever.
Add knob of butter/oil to a pan.
Add couscous and fry until….
Butter froths up and you can smell the couscous toasting, like the smell of toast. It’s done when it looks like its got a healthy tan.
Add a good pinch of salt and enough cold water to cover by 1cm. Cover with clingfilm and leave for 10minutes.
Fluff up with a fork and add your favourite ingredients. I like to but a tub of olives/onions/artichokes/semi-dried tomatoes from the counter chop them all up and throw them in. A glug of extra virgin olive oil and a squeeze of lemon. Job done, couscous will now become a mid-week staple.
- 4 Chicken Breasts
- 5 Tbsp Olive Oil
- 10 Tbsp Lemon Juice
- 1 Tsp Black Pepper
- 1/2 Tsp Dried Chilli
- 1 Tbsp chopped Pasrley
- 3 Cloves Garlic
- From 1 Lemon Lemon Zest
- 1/2 tsp Salt
- Mix all the ingredient together and add the chicken. Marinade for 2hours to overnight.
- Heat the oven to 180°C. Cook the chicken breasts for 15minutes.
- I like to bring the remaining marinade to the boil and pour over the chicken.