Escalope of chicken with preserved lemon couscous and tomat
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Chicken breasts | |
| 300 | grams | Couscous; (10 1/2oz) |
| 375 | millilitres | Boiling water; (13fl oz) |
| 1 | Preserved lemon; diced | |
| 1 | tablespoon | Chopped coriander |
| 1 | pinch | Turmeric |
| 1 | Red chilli | |
| 1 | Red onion | |
| 1 | Red pepper | |
| 1 | can | Plum tomatoes |
| 3 | tablespoons | Vinegar |
| 2 | tablespoons | Brown sugar |
| Balsamic vinegar | ||
Directions
Add the diced lemon and turmeric to boiling water, season and pour over couscous, cover with cling film and allow to stand for 10 minutes. Finely slice chilli, red onion, pepper and sweat in a saucepan with a little olive oil. Add vinegar, tomatoes (squeezed free of juice) and brown sugar. Bring to the boil, lower heat and simmer until thick and sticky.
Beat out the chicken breasts to an even thickness and cook on a chargrill.
Allow to rest. Boil balsamic vinegar and reduce volume by half. Fluff up the couscous using a fork and add chopped coriander. Spoon into the centre of the plates, place the chicken on top and spoon some chilli jam on top of the chicken. Drizzle with balsamic syrup.
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