Lemon chicken with Minted couscous
Here is another quick one to whip up! A winner for a quiet night at home or to impress a cast of thousands…
For 4 you need:
4 chicken breasts
2 teasp of fennel seeds
2 teasp cumin seeds
1 teasp of coriander seeds
use ground coriander
½ cup of lemon juice
2 tabs of olive oil
2 tabs of grated ginger
2 garlic cloves or more as you desire, finely chopped
·Want to get rid of end of week stress? Time to bash up the fennel, cumin and coriander seeds in a mortar and pestle . Feels great? Make sure they are pretty crushed. They can take it baby.
·Better preheat the oven to about 200.
·Ok, now throw the bashed up spices into a bowl with lemon juice, olive oil, ginger and garlic: they need to cool down.
·Mix it up, stick your finger in and give it the taste test.
·Mmm add some salt and pepper.
·Pour the marinade over the chicken breasts.
·Make sure the chicken breasts are in a bowl first. Messy.
·After all that bashing it’s time for some quiet time and you need a drink. So grab the latest Vanity Fair, and leave the chicken to have a little fun marinating for about ½ an hour or so.
·Refill that wine glass
·Now here’s the tricky bit: pop it in the oven to cook for about 20 mins.
·Baste it a bit after about 15 mins, if you can drag yourself away from the Vanity Fair story on Gloria Vanderbilt.
·Then make the couscous and when it’s looking fluffy and decidedly gay, thrown in the some shredded mint, and salt and pepper
·So pretty, the green against the yellow.
·Serve the chicken on a relaxing bed of the couscous and the delicious marinade drizzled over the top.
·Delicious, actually slimming and outrageously easy!
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