Minty, Summery Chicken? Oh yes please! And Cous Cous? Of course! The minty marinade on the chicken makes it taste so complicated because there are so many flavours, but trust me, it really isn’t!
Mix, marinate, cook and enjoy!
Mint and Coriander Chicken with Fruity Lemon Cous Cous Recipe
Serves 4
Place the onion, mint, coriander, chilli, garlic, lemon zest and juice and the oil into a food processor and mix until you have a paste.
Chop the chicken into chunks, place them in a bowl and cover with the paste until all the chicken is full coated.
Cover and marinate in the fridge for at least 2 hours.
When ready to cook, heat a griddle pan and cook chicken until completely cooked through.
Whilst the chicken is cooking. Mix the dry cous cous with the mint, lemon zest & sultanas. Add Chicken stock and lemon and mix again. Leave to stand for 5 minutes until the cous cous has absorbed the stock. Fluff up with a fork before serving.
Try Serving with this dip:
Mix these ingredients together:
3 heaped tbsp Natural Yoghurt
1 Tbsp Chopped Cucumber
6 Mint Leaves, Chopped.
You can freeze the chicken in a container with the marinade. Just remove from the freezer and defrost in the fridge before cooking.
Looking for more summer recipes?
Try this Strawberry Pavlova Now
Mint and Coriander Chicken with Fruity Lemon Cous Cous
Ingredients:
For the Chicken:
- 1 x Red Onion
- Handful of Fresh Mint Leaves
- Handful of Fresh Coriander
- 1 x Chilli, deseeded.
- 2 x Garlic Cloves
- 1 Lemon – Juice & Grated Zest
- 3 Tbsp Olive Oil
- 4 x Chicken Breasts
For the Cous Cous:
- 200g Cous Cous (dry weight)
- 250ml Chicken Stock
- 1 tbsp Chopped Fresh Mint
- 1 Lemon – Juice & Grated Zest
- Handful of Sultanas
Directions:
- Place the onion, mint, coriander, chilli, garlic, lemon zest and juice and the oil into a food processor and mix until you have a paste.
- Chop the chicken into chunks, place them in a bowl and cover with the paste until all the chicken is full coated.
- Cover and marinate in the fridge for at least 2 hours.
- When ready to cook, heat a griddle pan and cook chicken until completely cooked through.
- Whilst the chicken is cooking.
- Mix the dry cous cous with the mint, lemon zest & sultanas.
- Add Chicken stock and lemon and mix again.
- Leave to stand for 5 minutes until the cous cous has absorbed the stock. Fluff up with a fork before serving.
