Recipe

Chicken with olives and couscous

Nov 30, 2009 1:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Chicken with olives and couscous
  • 1 tablespoon olive oil
  • 4 x 200g (6½-ounce) chicken breast fillets
  • 1 medium_piece (150g) brown onion, sliced thinly
  • 1 clove garlic, crushed
  • 2 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • 2 cinnamon sticks
  • 3 x 6cm (2¼-inch) strips lemon rind
  • 1 tablespoon lemon juice
  • 2 cup (500ml) chicken stock
  • 2 teaspoon cornflour (cornstarch)
  • 1 tablespoon water
  • 3/4 cup (90g) seeded green olives
  • 1 cup (200g) couscous
  • 1 cup (250ml) boiling water
  • 1/2 cup fresh coriander (cilantro), coarsely chopped

Method

Chicken with olives and couscous
  • 1
    Heat oil in large frying pan, cook chicken until browned both sides. Remove from pan.
  • 2
    Cook onion, garlic and spices in same pan, stirring, until onion softens. Return chicken to pan with rind, juice and stock; bring to the boil. Reduce heat,; simmer, covered, about 15 minutes or until chicken is tender. Add blended cornflour and the water, cook, stirring, until mixture boils and thickens. Discard rind and cinnamon sticks, stir in olives, season to taste.
  • 3
    Meanwhile, combine couscous and the boiling water in large heatproof bowl. Cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
  • 4
    Serve chicken mixture with couscous, sprinkled with coriander.

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