| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
New, Superchefs |
3 |
servings |
INGREDIENTS
| 3 |
|
Chicken breasts |
| 300 |
g |
Couscous; (10 1/2oz) |
| 375 |
ml |
Boiling water; (13fl oz) |
| 1 |
|
Preserved lemon; diced |
| 1 |
tb |
Chopped coriander |
| 1 |
pn |
Turmeric |
| 1 |
|
Red chilli |
| 1 |
|
Red onion |
| 1 |
|
Red pepper |
| 1 |
cn |
Plum tomatoes |
| 3 |
tb |
Vinegar |
| 2 |
tb |
Brown sugar |
|
|
Balsamic vinegar |
INSTRUCTIONS
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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