Escalope of Chicken with Preserved Lemon Couscous And Tomat

3 servings

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Escalope of Chicken with Preserved Lemon Couscous And Tomat Ingredients

3 Chicken breasts	1 Red onion
300 g Couscous; (10 1/2oz)	1 Red pepper
375 ml Boiling water; (13fl oz)	1 cn Plum tomatoes
1 Preserved lemon; diced	3 tb Vinegar
1 tb Chopped coriander	2 tb Brown sugar
1 pn Turmeric	Balsamic vinegar
1 Red chilli

Instructions for Escalope of Chicken with Preserved Lemon Couscous And Tomat

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. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized