Ingredients
4 skinless chicken breasts
1 tbsp olive oil
1 clove(s) garlic, crushed
1 tsp ground coriander
1 tsp ginger
1 tsp cinnamon
pinch of cayenne
Juice of 2 lemons
250 g couscous
3 tbsp fresh coriander, chopped
100 g pitted black olives, chopped
Seasoning
4 skinless chicken breasts
1 tbsp olive oil
1 clove(s) garlic, crushed
1 tsp ground coriander
1 tsp ginger
1 tsp cinnamon
pinch of cayenne
Juice of 2 lemons
250 g couscous
3 tbsp fresh coriander, chopped
100 g pitted black olives, chopped
Seasoning
Method
If using wooden skewers soak for at least 10 minutes. Toss the chicken with the oil, garlic, ground spices, cayenne, 1 tbsp lemon juice and seasoning allow to marinade for 10 minuets or 1 hour if you have time.
Pre heat the grill to high. Thread the chicken into the skewers and grill for 10 to 12 minuets turning occasionally or until cooked.
Meanwhile, prepare the couscous to the packet instructions, then fluff in up with a fork. Drizzle with a little olive oil, add the remaining lemon juice, coriander and olives to the couscous and season.
Transfer to serving plates and serve the chicken kebabs with any pan juices and the couscous.
If using wooden skewers soak for at least 10 minutes. Toss the chicken with the oil, garlic, ground spices, cayenne, 1 tbsp lemon juice and seasoning allow to marinade for 10 minuets or 1 hour if you have time.
Pre heat the grill to high. Thread the chicken into the skewers and grill for 10 to 12 minuets turning occasionally or until cooked.
Meanwhile, prepare the couscous to the packet instructions, then fluff in up with a fork. Drizzle with a little olive oil, add the remaining lemon juice, coriander and olives to the couscous and season.
Transfer to serving plates and serve the chicken kebabs with any pan juices and the couscous.
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