Ingredients
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2 medium lemons
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1 tablespoon extra virgin olive oil
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450g packet chicken thigh steaks ( lemon and herb – see Notes)
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2 cups Massel chicken style liquid stock
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1 cup couscous
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1 cup frozen peas
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1/2 cup fresh flat-leaf parsley leaves, roughly chopped
Method
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1Juice one lemon. Halve and thinly slice remaining lemon.
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2Heat oil in a large, heavy‑based frying pan over medium‑high heat. Cook chicken, for 1 to 2 minutes each side, or until browned. Add 1 cup stock and lemon juice. Season well with pepper. Cover. Reduce heat to medium‑low. Cook for 5 minutes or until chicken is cooked through. Transfer chicken to a plate. Cover. Add lemon slices to pan. Cook for 3 to 4 minutes or until sauce thickens slightly.
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3Meanwhile, place remaining stock in a saucepan over high heat. Cover. Bring to the boil. Remove from heat. Add couscous and peas. Stir to combine. Cover. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff couscous to separate grains.
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4Add parsley to couscous. Toss to combine. Serve chicken with couscous and drizzle with sauce.
Source: taste.com.au
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