Marinating is key in this recipe to get the flavours of the spices and harissa on the succulent chicken strips.
The couscous is also packed with flavours and the dish comes alive with a generous squeeze of lemon juice.
2 chicken breast, each cut into 5 thick slices
1/2 teaspoon cinnamon powder
1/2 teaspoon cumin powder
1/2 teaspoon cayenne pepper
2 teaspoon garlic paste
2 teaspoon harissa paste
juice of 1/2 a lemon
In a bowl mix together all the ingredients and let the chicken marinate in the spices for 15 minutes.
Heat oil in a pan and pangrill the chicken. Let it rest for a few minutes before serving.
1 cup cous cous
2 tablespoon sliced almonds
1 1/2 cup water
2 tablespoon sundried tomatoes, chopped
1 1/2 tablespoon extra virgin olive oil
1/2 cup parsley, chopped
In a bowl place the couscous, salt, sliced almonds and hot water. Stir the mixture, cover with cling film and let it rest for 20 minute for the couscous to absorb the water and swell up to almost double in size.
Remove the cling film, with a fork open up the couscous grains and add chopped sundried tomatoes, olive oil and chopped parsley, mix well.
Spoon the couscous to the centre of the plate, place the cooked chicken on it and garnish with lemon and parsley sprig.
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