Chernin’s Couscous and Crusted Chicken

  • Chernin’s Couscous and Crusted Chicken

Rated 3.75 out of 5 based on 6 votes

Ingredients

  • 1 x zucchini, diced
  • 1 x large carrot, diced
  • 1 x small brown onion, diced
  • 2 x sticks of celery, diced
  • 1 x pack couscous (500g)
  • 500 ml boiling water
  • 1 x red capsicum (or green if you're on a budget)
  • 1 tspn tumeric
  • 1/4 tspn chili powder
  • 1 splash vegetable oil
  • 1 kg chicken thigh
  • 45 g dukkah
  • 1 splash olive oil to coat
  • 250 g greek natural yoghurt
  • 1/2 handful mint
  • 1 clove garlic, crushed
  • 1/2 x cucumber, grated
  • 1 Tbls fresh coriander, chopped
  • 2 pinches salt
  • 2 pinches pepper

Method

Skewers
Pre-heat oven to 200 degrees and turn on the grill setting
Chop chicken into cubes and skewer (making sure that chicken is the same thickness so that it cooks evenly in the oven)
Drizzle olive oil over the skewers and rub in dukkah over
Put skewers into the oven and grill until golden brown, turning over once

Couscous
Meanwhile, prepare couscous while the chicken is grilling
Heat a tablespoon of vegetable oil in a medium size pot
Add onion, celery and carrot 3 minutes or until soft
Add capsicum and fry for 3 more minutes
Add tumeric, chili powder and add a few pinches of salt
Fry for a further 2 minutes
Add couscous and mix well, then add water and stir through lightly
Put a lid on and take off heat until ready

Sauce
In a small bowl place the Greek yoghurt, mint, garlic, cucumber, coriander, salt and pepper. Mix well and refrigerate until needed

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  • Mmm crusted chicken!

    Reply

    by Cameron Bryant on 23/08/2012, 00:46
    Cameron Bryant
  • Nice recipe Nick – I’m going to make this for dinner tonight!
    * a request – can you please upload Svetlana’s chicken recipe that smells so good when you reheat it in the office?

    Reply

    by Sally Killoran on 23/08/2012, 00:53
    Sally Killoran
  • Delicious! The mint really makes the sauce

    Reply

    by Annabelle Page on 29/08/2012, 02:19
    Annabelle Page