My friend Sam gave me this great recipe – it is fast, easy, and so classy – just what we needed on the menu at the Can’t Boil Water Café. I’ve changed the recipe to make it slightly easier and more bullet-proof, not that it was difficult to start with. Thanks, Sam, I love this dish. Thirty minutes, go to whoa.
For two people:
Two or three uncrumbed chicken schnitzels per person. Or, a chicken breast each, cut in half to make schnitzels.
Two cups of couscous.
Two and a half cups of chicken stock. You can use two cups of stock and a half cup of wine if you’re really keen.
1/4 teaspoon each of salt and freshly ground black pepper.
One tablespoon of olive oil.
1/4 cup of chopped parsley, flat is best if you can get it.
One teaspoon of grated lemon rind. Wash the lemon in warm water if it is store bought to remove wax and residues.
About a dessertspoon of capers, and some olives to taste.
Turn the oven on to 200oC. That is about 425of.
In a frying pan, heat a little of the oil and brown off the chicken schnitzels/thinned breasts for a couple of minutes a side, or until golden. Stick a skewer or a fork into the thickest part of the meat – when the juices are just the palest pink to just clear the chicken is cooked. Set the chicken aside.
In an oven-proof dish with a lid (or have cooking foil handy) add the couscous, olive oil, salt and pepper. Stir in the chicken stock, making sure there are no ‘dry’ corners. Lay the cooked chicken on top in an elegant fashion, and cover with the lemon rind, capers, and parsley. Sprinkle the olives around. Put the lid on, or cover the dish tightly with foil, and bake for 20 minutes.
To serve, lift the lid or remove the foil, and carefully remove the chicken. Fluff the couscous, and replace the chicken, along with any of the coatings. Personally, I like to add a squeeze or two of lemon juice, but your choice. You can plate up with the chicken sitting on a nest of couscous, or just let people serve themselves from the dish.
A little salad, a nice oil and vinegar dressing, some wedges of lemon, freshly baked, crispy crust bread, a nice crisp wine, and thou…divine.