Spicy couscous chicken with fresh corn salsa
Jan 31, 1975 1:00pm- 30 mins cooking
- Serves 4
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Ingredients
Spicy couscous chicken
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/2 cup (125ml) chicken stock
- 1/2 cup (100g) couscous
- 700 gram chicken breast fillets
- 1 egg white, beaten lightly
- 1 tablespoon olive oil
Fresh corn salsa
- 2 corn cobs (500g), trimmed
- 2 tomatoes (380g), seeded, chopped coarsely
- 1 avocado (200g), chopped coarsely
- 2 tablespoon red wine vinegar
- 4 green onions, chopped finely
Method
Spicy couscous chicken with fresh corn salsa
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1Preheat oven to 220°C/425°F.
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2Cook spices in a heated medium saucepan, stirring, until fragrant; add stock. Bring to the boil; stir in couscous. Remove from heat; stand, covered, about 5 minutes or until stock is absorbed, fluffing with fork occasionally.
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3Toss chicken in egg white; coat in couscous. Place chicken, in a single layer, in a large lightly oiled baking dish; bake, uncovered, in oven, for about 10 minutes or until chicken is cooked through. Cover to keep warm.
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4To make corn salsa, remove kernels from corn cobs. Cook kernels in a small pan of boiling water, uncovered, for about 2 minutes or until just tender; drain. Rinse under cold water; drain. Combine corn with remaining ingredients in a medium bowl.
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5Slice chicken thickly; serve with corn salsa.
Notes
You could also add some coarsely chopped fresh coriander or finely chopped fresh chilli to the corn salsa. Couscous, the North African cereal made from semolina, lends an intriguing crunch to the coating on the chicken.
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