On the plate before home-delivered takeaway even hits the road, and sure to taste a whole lot better, this simple meal makes weeknight cooking, a breeze.
Ingredients
- 6 (about 600g) chicken thigh fillets, cut into 3cm pieces
- 2 garlic cloves, crushed
- 1 tablespoon sweet paprika
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- Lemon wedges, to serve
Carrot and pistachio couscous
- 1 orange
- 1 tablespoon extra virgin olive oil
- 1 red onion, finely chopped
- 2 large carrots, peeled, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 cup (250ml) Massel chicken style liquid stock
- 2 tablespoons honey
- 1 cup (190g) couscous
- 1/2 cup (75g) pistachios, coarsely chopped
- 1/2 cup coarsely chopped coriander
Method
- Step 1Combine the chicken, garlic, paprika, lemon juice and oil in a medium bowl. Season with salt and pepper. Thread evenly among skewers. Place on a plate and cover with plastic wrap. Place in the fridge for 15 minutes to develop the flavours.
- Step 2Meanwhile, to make the carrot and pistachio couscous, use a zester to remove rind from the orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips). Juice the orange.
- Step 3Heat the oil in a large frying pan over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 minutes or until the onion softens. Add the cumin and paprika and cook, stirring, for 1 minute or until aromatic. Add the chicken stock, honey and 2 tablespoons of the orange juice and bring to a simmer. Add the couscous and remove from heat. Set aside, covered, for 5 minutes. Using a fork, fluff grains to separate. Add the pistachios, half the coriander and orange zest and gently fold through the couscous.
- Step 4Heat a frying pan over high heat. Add the skewers and cook, turning occasionally, for 6-7 minutes or until cooked through.
- Step 5Spoon the couscous among serving plates. Top with the skewers. Sprinkle with remaining coriander and orange zest. Serve immediately, with lemon wedges, if desired.
- Low carb
Nutrition
2873 kj
Energy
33g
Fat Total
7g
Saturated Fat
9g
Fibre
38g
Protein
118mg
Cholesterol
375.02mg
Sodium
20g
Carbs (sugar)
56g
Carbs (total)
All nutrition values are per serve
Notes
You will need to soak 12 bamboo skewers in cold water for 15 minutes for this recipe.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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