INGREDIENTS

INSTRUCTIONS

Remove the skin and sinew from the chicken breasts and pull off the breast
fillets. Using a very sharp knife, cut all the meat on the diagonal into
very thin slices across the grain. Place in a non-metallic bowl and pare
over the lemon rind, then add half the garlic and lemon oil. Add a pinch of
salt and give about twelve turns of the pepper mill. Stir to combine, cover
with clingfilm and chill for at least 30 minutes and up to six hours. Melt
the butter in a large pan and add the remaining garlic, the chilli and
coriander seeds. Cook for 1 minute, stirring and then add the spring onions
and stock. Bring to the boil and season to taste, then pour in the couscous
in a thin steady stream, stirring all the time with a wooden spoon until
the stock is absorbed. Add the pickled ginger and lime rind and mix well to
combine. Remove from the heat, cover and set aside for 5 minutes, fluffing
up with a fork half way through to help the grains swell up. Add the
tomatoes, olive oil, lime juice and fresh coriander, stir well again and
cover with clingfilm. Set aside for up to six hours.
Heat a heavy-based frying pan until very hot. Add the sunflower oil and
flash fry the chicken until tender and lightly caramelised. Add the juice
of half a lemon then tip out on to kitchen paper to drain. The couscous can
be served at room temperature or it can be heated in a microwave on high
for 2-3 minutes, just make sure you puncture the clingfilm first.
Place a pile in the centre of each the serving plate and scatter around the
chicken. Place the salad leaves in a bowl, season and then dress with the
remaining olive oil and a squeeze of lemon juice. Pile on top of the
couscous and drizzle the remaining lemon oil around the edge of the plate
to serve.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #6 by Alan Hewitt <alan@atoc.demon.co.uk> on
Feb 7, 1999

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