Lemon herb chicken with zingy cous cous
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Lemon & Herb Chicken with a Zingy Cous Cous

Servings 5 People

Ingredients

Veg Skewer

  • 1/4 Tomato
  • 1/4 Onion
  • 1/4 Mushroom
  • 1/4 Diced pepper
  • 0.5 g Oil
  • 1 g Salt & Pepper

Tomato sauce

  • 20 g Tomato puree
  • 35 g Water
  • 1 g Paprika
  • 1 g Garlic

Cous cous

  • 10 g Pumpkin seeds
  • 10 g Pomegranate seeds
  • 75 g Hot water
  • 50 g Cous cous
  • 1 x Juice and zest of 1 lemon
  • 4 g Parsley
  • 3 g Poppy seeds
  • 1 g Salt and pepper

Chicken breast

Method

Skewer

  1. De-seed and chop peppers into roughly 3cm dice

  2. Chop tomato into quarters

  3. Remove stalk and clean mushrooms

  4. Peel cut the onion into 6

  5. Feed the vegetables onto the skewers lightly oil and season then place on a lined tray and bake for 15 minutes at 175 degrees

Cous Cous

  1. Way out the variety of seeds Pumpkin seeds 10g. Pomegranate seeds 10g. Poppy seeds 3g.

  2. Place 75g of boiling water onto 50g of cous cous then allow to cool

  3. Juice and zest 1 lemon into a bowl and put to one side

  4. Shred the parsley as fine as you can then place to one side

  5. Once the cous cous is cool go through it with a fork then mix in all ingredients until combined then season with salt and pepper and the lemon juice and zest the cover and place to one side

Tomato sauce

  1. In a sauce pan add 20g tomato puree, 30g water,1g paprika and 1g garlic puree

  2. Slowly and gently heat the ingredients stirring frequently making sure ingredients are well combined

  3. Once combined remove sauce from the heat and cover with Clingfilm as the sauce needs to be warm not hot

Marinated chicken

  1. Place your chicken breast onto a lined tray

  2. Into a bowl place the lemon juice and zest along with the shredded parsley and salt and pepper mix wel

  3. Place the marinade onto the chicken and bake at 175 for 25 minutes until a core temperature of 75 degrees is reached

  4. Once cooked slice and leave to rest for a couple of minutes till the rest of the dish is plated then place on top


Credit to the chef

This recipe was created by Chef: Liam Benham - SSE Penner Road, Havant