Butterflied Chicken
with Couscous, Toasted Sweetcorn Salsa and Soured Cream
- Milk
- May contain traces of allergens
- Celery
Toasting sweetcorn brings out a delicious nuttiness in the kernels. Along with cooling cucumber it makes a great contrast to lightly-spiced chicken. Add some red pepper and this is a dish that not only tastes summery but looks the part too.
Ingredients
1
Bell Pepper
150
Couscous
2
British Chicken Breasts
1
Mild Curry Powder
½
Chicken Stock Powder
163
Sweetcorn
1
Lime
75
Soured Cream
(Contains: Milk)
½
Cucumber
(May contain traces of: Celery)
Not included in your delivery
1
Olive Oil
300
Water
Utensils
Instructions
Preheat your oven to 200°C. Halve, then remove the core from the pepper and cut into 1cm slices. Pop on a lined baking tray. Remove the top and bottom from the cucumber, quarter lengthways, then chop each quarter into 1cm chunks. Zest the lime, then cut in half. Drain the sweetcorn in a sieve, pressing down with the back of a spoon to squeeze out any excess water.
Place your hand flat on top of one of the chicken breasts and slice into it from the side (be careful not to cut all the way through). Open it up like a book. Repeat for all breasts. Put the chicken in a mixing bowl and sprinkle on the curry powder. Season with salt and pepper and drizzle on a splash of oil. Rub into the chicken. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Boil the water (see ingredients for amount) in a large saucepan on high heat.
Heat a splash of oil in a frying pan on medium-high heat. Brown the chicken for 3 mins on each side. Transfer to the baking tray on top of the pepper. Roast the chicken and pepper on the top shelf of your oven for 10-12 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. When done, remove from the oven, cover with foil and set aside for a few minutes. Wash the frying pan - we'll use it later.
Once the pan of water has come to the boil, add the stock pot and stir to dissolve. Pour in the couscous. Remove from the heat and cover the pan with a lid (or use some foil). Set aside for 10 mins or until everything else is ready. The couscous will absorb the stock as it cooks and keep warm in its pan!
Put your frying pan on high heat. When it is hot, add half the drained sweetcorn (no oil) and cook until browned, 2-3 mins. Avoid stirring too often as this will stop it browning. Transfer to a bowl and repeat with the remaining corn. Stir the cucumber into the corn, season with salt and pepper, add the olive oil (see ingredients for amount), a pinch of lime zest and half the lime juice.
Fluff up the couscous with a fork. Add some lime zest, lime juice to taste and salt and pepper as well if you feel it needs it (taste, taste, taste!). Add the roasted pepper to the couscous and share between your bowls. Cut each chicken breast into five strips and place on top of the couscous. Finish with the toasted sweetcorn salsa and a spoonful of sour cream. Enjoy!
