I thought I would share this recipe with you. I made it tonight for the second time and I remembered how good the flavour combinations were. Not your normal weeknight dinner, but today was a public holiday here, so I made more of an effort than ususal.
This recipe is inspired by one I found in Donna Hay Magazine (Spring 2009 Issue 47), although I have made some changes because of my fussyness (I don't eat cucumber or mint).
6 chicken thigh fillets
1/4 cup olive oil
2 cloves garlic
1 1/2 teaspoons garam marsala powder (or cumin powder)
1 tblspn finely grated lemon rind
1/2 cup uncooked couscous
1/2 red onion finely diced
2 spring onions finely chopped
1 large punnet cherry tomatoes
large handful fresh green beans
1 1/2 cups of herbs (i use flat leaf parsley and coriander)
1/2 cup plain greek yoghurt
1/2 teaspoon cumin
1 tablespoon honey
- Marinate the chicken thighs in the olive oil, garlic, lemon rind, garam marsala and salt and pepper for as long as you can (2-3 hours would be good).
- Make the dressing by combining the yoghurt, cumin, honey and a small squeeze of the lemon from earlier.
- Cook the couscous according to the directions on the packet and then add a small amount of butter and salt and pepper.
- Blanch the beans until just tender then plunge into very cold water to stop cooking.
- Prep the tomatoes by slicing in half, chop the herbs, finely slice the red onion and shallots. Mix all together in a large bowl with the cooked couscous and a couple of spoonfuls of the dressing.
- Meanwhile grill the chicken thighs in a grill pan until well browned, crispy on the outside and cooked through.
- Serve the chicken on top of a mound of the salad and then more of the yohgurt dressing, some more herbs and a wedge of lemon.
Also would be a great weekend lunch or would likely have wow factor at your next picnic!
Keep cooking!
Toni
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