Zingy lemon chicken
4 skinless, boneless chicken breasts
3 garlic cloves, crushed
grated zest and juice of 3 lemons*
½ - 1 red chilli, finely sliced*
4 tablespoons clear honey
2 teaspoons ground coriander
2 packets of Ainsley Harriott's spicy couscous
A handful of fresh coriander
2 packets of Ainsley Harriott's spicy couscous
A handful of fresh coriander
Mix together all the ingredients (except the chicken) to make a marinade. Pour it over the chicken in a non-metallic ovenproof dish, cover and leave for at least 2-3 hours or overnight in the fridge.
Pre-heat the oven to 200/gas 6 and bake the chicken in the marinade for 35-40 minutes, until the chicken is tender and cooked through.
Add the required amount of boiling water to the couscous, plus a handful of chopped coriander and some of the lemony-garlicky juices from the chicken when it has finished cooking.
Chop chop |
Time-saving tips
*A Microplane grater will make easy work of the lemons.
*Don't de-seed the chilli; simply hold it by the stalk and slice from the other end.
*A Microplane grater will make easy work of the lemons.
*Don't de-seed the chilli; simply hold it by the stalk and slice from the other end.