SPICY CHICKEN AND CAULIFLOWER COUSCOUS
Categories Chicken
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together rice vinegar, orange juice, Sriracha, garlic, soy sauce, honey, crushed red pepper, and 2 tablespoons olive oil until combined. Add chicken legs; let marinate 15 minutes. In a food processor fitted with a metal blade, pulse cauliflower florets until they reach the size of couscous. Heat 2 tablespoons olive oil in a large skillet and add cauliflower couscous. Cook until softened, 3 to 4 minutes. Season with salt and pepper. Transfer to a paper towel-lined plate and set aside. Meanwhile, preheat oven to 400 degrees F. Heat a lightly-oiled grill pan over medium-high heat. Remove chicken from marinade and season with salt and pepper. Grill chicken 4 minutes per side to get a nice char on the outside, then place pan in oven to finish cooking for 10 minutes or until it reaches an internal temperature of 165 degrees F. Let rest 5 minutes. In a large bowl, stir together cauliflower couscous, cherries, mint, pistachios, lemon zest, and remaining 1 tablespoon olive oil. Season with salt and pepper and garnish with mint. Serve chicken legs with couscous and lemon wedges.
SPICY CHICKEN WITH COUSCOUS
This is a deliciously spicy low fat chicken dish. You control the spiciness with strength of the curry powder you add. You can even leave out the chicken to use it as a side dish.
Provided by Rogue Red
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1/2 the oil in a frying pan and add the diced chicken.
- Cook until browned and put aside.
- Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
- Cook until the onion is transparent and the zucchini is soft.
- Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
- Meanwhile prepare the couscous.
- Add the sugar to the chicken mixture and simmer for 2 minutes.
- Serve over the couscous or mix together and serve.
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- Put the chicken thigh in a shallow bowl and rub all over with the spices, garlic and salt and pepper. Squeeze over half the lemon and add half the lemon zest. Set aside to marinate.
- Meanwhile, whizz the cauliflower florets in a food processor or mini chopper to the size of couscous. (Alternatively, coarsely grate using a box grater.) Put the cauliflower couscous in a microwave-safe bowl, cover with heatproof cling film and microwave on high for 2 minutes or until just tender. Mix in the remaining lemon zest and a squeeze of juice (or to taste) and the chopped herbs, then season with salt and pepper.
- For the salsa, mix the tomatoes with the olives, chilli flakes, spring onion, olive oil and vinegar in a bowl. Season to taste and set aside.
- Heat the grill to high and put the marinated chicken on a foil-lined baking tray; spray with a little cooking oil spray. Grill for 10 minutes or until charring, then turn and cook for 3-4 minutes more, or until the chicken is cooked (the juices will run clear when the chicken is pierced in the thickest part).
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