This gorgeous Cajun chicken recipe with couscous tastes fantastic and it's so so simple.
Couscous is wonderfully versatile as it absorbs any flavour you introduce to it.
Cajun Chicken Recipe with Cous Cous: -
Prep time: 7 minutes - Cooking time: 25 minutes
Serves 3
3 skinless free-range chicken breasts 7 oz (220g) of couscous 2 oz (50g) of pine nuts, lightly toasted 2 oz (50g) of sultanas 1 oz (25g) of spring onion, thinly sliced 1 pint(580 ml) of boiling chicken stock 1 tbsp of extra virgin olive oil Juice of 2 limes Zest of 1 lime 5-6 tsp of cajun spices Bunch of fresh coriander, chopped Sea salt & freshly ground black pepper
First pre-heat your oven to 200˚/400˚/Gas Mk 6. Meanwhile take two small dishes and into one of them place the juice of 1 lime, into the other place the Cajun spices. Quickly dip the chicken breasts into the lime juice then coat them one by one in the Cajun spices.
Then take the chicken breasts and arrange them on a non-stick oven sheet and when the oven is up to temperature place them on the middle shelf for 20-22 minutes until cooked through.
When the chicken breasts have been in the oven for about 10 minutes start to prepare your couscous. First prepare the spring onions and add them to the dry couscous in a large bowl next add the sultanas. Place a dry frying pan over a low heat and lightly toast the pine nuts for 2-3 minutes to release their oils, then add them to the bowl of ingredients to stop them cooking.
When the chicken breasts have five minutes to go pour the hot stock over the couscous then add the olive oil and some sea salt & freshly ground black pepper, combine well and keep warm.
When the chicken is cooked through briefly put them to one side and fluff up the couscous using a fork. Test the seasoning and alter to suit, then add the chopped coriander, lime zest & juice and combine.
Finally take the Cajun chicken breasts and slice them into thin diagonal pieces, share the couscous between three warm plates and sit the sliced chicken breasts on top. Garnish with wedges of lime and serve whilst hot.
