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Chilli Couscous with Piri Piri Chicken
Ingredients
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Piri Piri
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2 tablespoons lemon juice
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1 tablespoons olive oil
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4 teaspoon Piri Piri Seasoning
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450 gram (1 pound) boneless, skinless chicken breast, sliced
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Chilli Couscous:
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1 tablespoons olive oil
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3 tomatoes, roughly chopped
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25 gram (1 ounce) flaked almonds
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50 gram (2 ounce) dried apricots, cubed
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25 gram (1 ounce) sultanas
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1 tablespoons Mild Chilli Powder
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250 gram (9 ounce) couscous
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Juice of one lime
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1 pint chicken stock
Key Products
Instructions
- 1 Mix together the lemon juice, olive oil and Piri Piri Seasoning.
- 2 Add the chicken, cover and refrigerate for 20-30 minutes.
- 3 To prepare the couscous, heat the olive oil in a pan and add the chopped tomato for 2 minutes. Add the almonds, apricots, sultanas and chilli and fry for 1 minute.
- 4 Add the couscous, lime juice and chicken stock. Bring to the boil, cover and remove from the heat. Leave to stand for 5 minutes.
- 5 Meanwhile, heat a frying pan and fry the chicken for 6-7 minutes, until cooked. Serve the couscous with the chicken piled on top.
- 6 Great served with toasted pitta breads drizzled with olive oil.
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