Recipe by Bek Waterhouse
This recipe is tasty and very simple. I always use it at dinner parties, and it always impresses. You can use beef, lamb or fish instead of chicken. It is a very versatile marinade.
Top Review by Bromleygirl
OK I really liked the flavour of the marinade (and I only had an hour to flavour the chicken), but I felt that the dish as a whole was a little dry and could of used a sauce. Plus the servings were extremely generous.
- 850 g chicken breasts
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 1⁄2 teaspoons paprika (bit less if using HOT paprika)
- 1 teaspoon ground coriander
- 1⁄4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 1⁄2 teaspoons salt
- 2 cloves garlic, crushed
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 500 g instant couscous
- 40 g butter
- 1 lemon, rind of, grated
- 1⁄4 cup sultana
- 2 tablespoons slivered almonds
Directions See How It's Made
- Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
- Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
- Marinate the chicken in the spice mix for at least 5 mins – works best if left overnight for flavours to develop.
- Then fry chicken or BBQ it, whatever!
- Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
- Add the sultanas, lemon rind and almonds to the couscous mix.
- Serve the chicken on the cous cous.
- The chicken pieces also make a great addition to a green salad.
- Add some chick peas to really impress.