Name: Couscous chicken with chilli yoghurt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Couscous chicken; 1 cup chicken stock or water; 1 cup couscous; 1/4 cup mint, finely chopped; 1 lemon, finely grated zest; 750 gram chicken breasts, cut into strips; 1/2 cup seasoned flour; 1 egg, lightly beaten; 1/4 cup milk; vegetable oil, for shallow-frying; lemon wedges, crusty bread, to serve; Chilli yoghurt; 1/4 cup olive oil; 1 red capsicum, seeded, chopped; 1 long red chilli, seeded, chopped; 2 clove garlic, crushed; 1/2 cup plain yoghurt

Couscous chicken with chilli yoghurt

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

Couscous chicken

1 cup chicken stock or water

1 cup couscous

1/4 cup mint, finely chopped

1 lemon, finely grated zest

750 gram chicken breasts, cut into strips

1/2 cup seasoned flour

1 egg, lightly beaten

1/4 cup milk

vegetable oil, for shallow-frying

lemon wedges, crusty bread, to serve

Chilli yoghurt

1/4 cup olive oil

1 red capsicum, seeded, chopped

1 long red chilli, seeded, chopped

2 clove garlic, crushed

1/2 cup plain yoghurt

Method

1.Bring stock to boil in a small saucepan on high.

2.Place couscous in a bowl. Pour over stock. Set aside, covered, 5 minutes. Fluff with a fork to separate grains. Stir mint and zest through.

3.Coat chicken in flour, shaking off excess. Dip into combined egg and milk; coat well in couscous mixture. Arrange on a tray; chill 15 minutes.

4.To make chilli yoghurt, heat 2 tablespoons oil in a frying pan on high. Saute capsicum, chilli and garlic 4-5 minutes. Transfer to a food processor with yoghurt and remaining oil; process until smooth. Season.

5.Heat vegetable oil in a frying pan on high. Shallow-fry chicken 2-3 minutes, turning, until cooked through. Drain on paper towel.

6.Serve chicken strips with chilli yoghurt, lemon wedges and bread.

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Ingredients

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