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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