It is really hard to get motivated to hit the shops after a long day at work. Today I just couldn't face it, so scratched around at home and came up with this scrumptious dish. Enjoy it on a Tuesday night.
Serves 4 (or in our case, a big helping for Dan and leftovers for lunch)
4 chicken thighs, diced
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 Tb sugar
1 clove garlic, crushed
1 1/2 cups couscous (dry)
2 1/4 cups boiling chicken stock
60g butter
4 cloves garlic, sliced
2 Tb thyme
Combine the balsamic, stock, sugar and garlic. Rub into chicken and leave to marinate for at least 10 minutes.
Place the couscous in a bowl and pour in the boiling stock. Cover with glad wrap and allow to stand for 5 minutes or until all the liquid has been absorbed.
Melt the butter in a pan over medium-low heat. Add the garlic and thyme and cook for 3 minutes or until garlic is soft, but not brown. Add the couscous and cook, stirring, for 2 minutes.
Heat an oiled fry-pan over medium-high heat. Remove the chicken from the marinade and add to the pan, cooking 3-4 minutes. Add the marinade to the pan and cook for another 1 minutes or two until the chicken is cooked through and marinade is thicker.
Serve the chicken on the couscous and drizzle the jus over the meal. Serve with steamed green beans.
Grublover comment
Yum! This recipe is from Marie Claire's 'Fresh'. It is so easy and the best thing is everything you need is in the cupboard.
I used thighs because they are juicier and its a lot quicker to cook diced chicken. You can substitute for breast if you prefer - leave the breasts whole and cook 3-4 minutes each side.
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