Thursday, June 18, 2009

Chicken Cous-Cous with Peppers


Per's sister, brother and his girlfriend visited us last weekend - mostly to meet Titus, of course. I decided on a simple lunch, which turned out very tasty. I served a lime aioli with the salad, which was pretty good - not homemade, but a new product from Ridderheims. Serve a nice bread with this too - I had some home-baked sourdough in the freezer - and you'll definitely have a nice meal.

I forgot to take a photo of the whole platter - so the photo is actually of the leftovers I had for lunch the next day. Just as good, but not as pretty!

Chicken Cous-Cous with Peppers
(printable recipe)
Serves 6

700 g de-boned chicken thighs
400 ml cous-cous
handful of kalamata olives
1 red bellpepper
1 yellow bellpepper
200 ml cooked (and shelled) edamame beans
1 lemon - zest and juice
1 tbsp fresh tarragon, finely chopped
1/2 tbsp runny honey
olive oil
salt, pepper, cayenne pepper

Cut the chicken into smaller pieces and fry in olive oil with some salt and pepper. Set aside. Place the cous-cous in a bowl with some salt and cayenne pepper. Add 400 ml of boiling water, cover with plastic foil and leave to stand for five minutes.

Cut the bellpeppers into small pieces and mix with olives, edamame beans, lemon zest, lemon juice, tarragon, honey and some olive oil in a large bowl. Add the chicken.

Finally, fluff the cous-cous and mix with the other ingredients on a large plate.

Recipe in Swedish:
Kycklingsallad med cous-cous och paprika

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