This recipe is from one of my neighbours and although it seems like an odd combination of ingredients, it works really well. It's a simple dish to throw together and is a great meal to prep ahead, if you are having friends over for dinner.
The couscous stays surprisingly moist, as you coat it in olive oil before pouring in the stock. I've replaced the raisins in the original recipe with sultanas, as they tend to be more juicy, but either will do.
It's lovely topped with finely chopped fresh mint and coriander, and a scattering of toasted pine nuts or almonds for a nice change of texture. The roasted cherry and plum tomatoes add both moisture and flavour, and are the perfect accompaniment to the dish.
For the chicken marinade:
4 boneless and skinless chicken breasts
4 tablespoons of olive oil
4 cloves of garlic
1½ tablespoons of medium curry powder
1 teaspoon of ground cinnamon
1 teaspoon of dried chilli flakes
Salt
For the couscous:
300g couscous (I use wholewheat)
4 tablespoons of olive oil
75g sultanas
500ml chicken stock
Butter
For the roast tomatoes:
150g cherry and/or baby plum tomatoes
1 tablespoon of olive oil
To serve:
Pine nuts (I toast a whole pack and keep them in an airtight container)
Handful of fresh mint
Handful of fresh coriander
- Pre-heat the oven to 200°C
- Lay the pine nuts on a baking tray.
- Once the oven is up to temperature, 'toast' the pinenuts - this takes between 5-6 minutes. Note, that towards the end of the cooking time, they will suddenly start to brown and it's quite easy for them to burn, so you need to keep an eye on them.
- Remove from the oven and leave to cool.
- Cut the chicken into approx. 3cm chunks.
- Peel and crush the garlic.
- Mix the chicken chunks with the marinade ingredients and leave to marinate in the fridge for an hour (if you have time!)
- Pour the couscous into a heatproof bowl along with the olive oil.
- Add the sultanas and then stir until the cous cous is coated in the oil and the sultanas are well distributed.
- Pour over the hot chicken stock, cover and leave for 5 minutes.
- Now stir in the marinated chicken. It's important that you combine the ingredients well to ensure the marinade is evenly distributed throughout the couscous (you should see it change colour as the couscous is coated in the spices).
- Spoon into a large heatproof dish - pushing the sultanas under the surface of the couscous, where possible, to avoid them burning.
- Dot with butter, then place in the hot oven for 30 minutes, until the top is crispy.
- Whilst the couscous is cooking, place the tomatoes in a small roasting dish, drizzle with oil and cook in the hot oven for the last 10-15 minutes of the couscous cooking time.
- Finely chop the coriander and mint.
