This was one of the quick fix meals.
It wasn’t quick because I was in a hurry but because I wanted to take up a challenge of making a full meal in 15 minutes (thank you Jamie Oliver). It still took about 20 minutes.
Result was a success and it has become one of the regular things we eat at home.
Ingredients:
This recipe would serve two for a light meal.
- 2 chicken breasts
- 4 tbsp. curd/yoghurt
- 1/2 tsp. of ginger and garlic paste
- 1 tsp. tandoori chicken masala
- 1 tbsp. lime juice
- 1 cup of couscous
- 1/2 onion
- 6-7 cherry tomatoes
- 1/2 red dried chilli
- 1 big clove of garlic
- 1 red pepper
- Half a cup of mint leaves
- Half a cup of coriander leaves
- Handful of pitted black olives
- Seeds from half a pomegranate
- Salt to taste
Method:
- Preheat the oven for about 5 minutes at 200
- Bash the chicken breasts so they are reduced to about a 1cm thick.
- In a bowl, mix the curd, ginger garlic paste, tandoori masala, salt and lime juice.
- Rub the mixture on to the chicken breasts and leave it to marinate.
- Cut the red pepper, take the stalk out, and place it in in the oven till the skin gets a bit char-grilled. (Should be approximately 8-10 minutes)
- Heat a griddle pan and grill the chicken on both sides.
- In pestle and mortar, crush the garlic, mint, coriander leaves and the red chilly into a paste.In the meantime, take out the red pepper and peal the skin off. Cut into very small pieces.
- Finely chop the onion.
- In bowl, mix the couscous, the paste, chopped onion and the olives. Boil the water and add it to the mixture. Please note you might need a little less water. You need just about cover the couscous in water. Cover it and leave it to rest for a few minutes.
- By now, you chicken should be done.
- Take a fork and separate the couscous. Add pomegranate seeds and it is ready to serve
Grilled chicken and couscous