Grilled Chicken with Chili, Lemon and Mint
adapted from Real Food by Nigel Slater
Serves 4
4 chicken breasts
1 medium chili, deseeded and chopped
2 cloves garlic, chopped
a handful of mint leaves
4 tablespoons olive oil
juice of 1 large or 2 small lemons
lemon wedges, to serve
Cut the chicken into thick strips roughly the size of a finger and put them in a casserole dish.
Whiz the chili, garlic, most of the mint, olive oil and most of the lemon juice in a blender or food processor till you have a thick green slush. Pour it over the chicken and toss gently. Set aside for at least half an hour (or overnight) for the chicken to take up some of the flavors of the marinade.
Heat a ridged grill pan and lightly oil it. When it’s hot, add the strips of chicken, and any marinade clinging to them, and fry for 3 to 4 minutes on each side, till they are golden brown in patches, firm to the touch and sticky. Watch that the chili doesn’t burn; if it shows any sign of singing, then turn down the heat. Season with a little salt and the remaining lemon juice and mint. Serve on top of the couscous and with lemon wedges to squeeze over.
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Buttered Couscous with Cilantro and Raisins
7 oz (200 g) couscous
knob of butter
1 cup (240 ml) hot chicken stock or just-boiled water
2 tablespoons chopped fresh cilantro
a handful of raisins
Pour the couscous into a bowl, add in the knob of butter and pour over the stock or water. Cover and leave for 15 minutes. Fluff up with a fork and add the chopped cilantro and raisins, mixing well.