main course dietary requirements vegetarian: NO vegan: NO
To serve: place the trio of greens onto the plate and slicing the chicken into two diagonally, place it on top, drizzle with sauce and a few sprigs of parsley. Offer extra sauce in a jug. notes
This recipe was inspired by a recipe from Caroline our Vail Resort Manager. Her recipe originally used polenta, but after lots of experimenting and altering we have plumped for couscous as it gives us a really lovely unusual Mediterranean style crumb to this dish. budget tips
main course dietary requirements vegetarian: NO vegan: NO
dairy free: NO, check mayo with guest, omit pesto and add lemon juice. Omit cream from sauce.
nut free: OK, check pesto with guest
gluten Free: NO, pan fry chicken and serve with red pepper sauce
Chicken in cous cous crumb with red pepper sauce
Serves: 4 Cooked: at oven temp 375F / 190C
4 chicken fillets 100g dried cous cous ½ chicken stock cube 1 tablespoon lemon juice 4 tablespoons mayonnaise 2 tablespoons pesto
Preparation time: 30 minutes Cooking time: 35 minutes
for the red pepper sauce ½ onion, finely chopped
1 small carrot, peeled and finely chopped
1 stick celery, finely chopped
2 red peppers, de-seeded and finely chopped
150ml dry white wine 1 vegetable stock cube 100ml cream 4 sprigs of flat leaf parsley to serve salt and pepper week one
1. Put the dry cous cous into a mug, note the level and then pour into a bowl. Pour boiling water to the same level in the mug and add the stock cube. Stir well and then pour over the dry cous cous adding the lemon juice. Leave for at least 20 minutes, then run your fingers through the cous cous to loosen it to individual grains. This is the coating for the chicken. 2. Meanwhile make the red pepper sauce by putting the onion, carrot, celery, red peppers, wine and stock cube into a saucepan and cooking for about 20 minutes or until the vegetables are tender. Remove and blend until smooth then pass through a sieve and back into the saucepan. This is important, as if you do not sieve it the texture is not pleasant. Then add the cream and season to taste. Both steps 1 & 2 can be done in the morning. 3. Mix the pesto and mayonnaise and dip the chicken fillets first in this mix then roll well in the couscous. Place into a shallow greased roasting tin, drizzle with a little vegetable or olive oil and bake uncovered for 25- 30 minutes. 4. Warm the sauce before serving.
To serve: place the trio of greens onto the plate and slicing the chicken into two diagonally, place it on top, drizzle with sauce and a few sprigs of parsley. Offer extra sauce in a jug. notes
This recipe was inspired by a recipe from Caroline our Vail Resort Manager. Her recipe originally used polenta, but after lots of experimenting and altering we have plumped for couscous as it gives us a really lovely unusual Mediterranean style crumb to this dish. budget tips
Your chicken fillets want to be 130-150g each. If they are bigger, trim and toss the trimmings in curry powder and yoghurt, fry until brown and crispy and serve on a cocktail stick with a little green leaf as a mini canapé or simply make yourself a great lunch sandwich by mixing these pieces with mayo.