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Red capsicum and basil butter chicken with couscous salad
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Infuse chicken with flavorful red capsicum and basil butter marinade.
Ingredients:
  • 1 (about 200g) red capsicum, quartered, deseeded
  • 125g butter, at room temperature
  • 40.00 ml finely shredded fresh basil
  • 4 (about 350g each) chicken marylands
  • 190g (1 cup) couscous
  • 250ml (1 cup) boiling water
  • 60ml (1/4 cup) fresh lemon juice
  • 1 x 75g pkt toasted flaked almonds
  • 2 green shallots, ends trimmed, thinly sliced
  • 125.00 ml coarsely chopped fresh continental parsley
  • 45g (1/4 cup) currants
Instructions:
  • 1. Preheat the grill on high. 2. Grill the capsicum, skin-side up, for 6-8 minutes until charred and blistered. 3. Place the grilled capsicum in a sealable plastic bag and let it sit for 5 minutes to make peeling the skin easier. 4. Peel the skin off the capsicum and finely chop the flesh.
  • 1. Preheat the oven to a toasty 200°C. Mix capsicum, butter, and basil in a bowl. Gently create pockets under the skin of each chicken maryland. Separate the butter mixture into 4 equal parts. Rub one part of the butter mixture into each chicken maryland pocket and seal the skin over it.
  • In a large roasting pan, arrange the chicken skin-side up. Sprinkle evenly with salt and pepper. Roast in the oven until juices run clear when a skewer is inserted into the thickest part of the chicken, about 35 minutes. Cover with foil and let it rest for 10 minutes before serving.
  • Prepare the couscous salad by placing the couscous in a heatproof bowl. Stir in the boiling water while using a fork. Cover with plastic wrap and let it sit for 5 minutes until the liquid is absorbed. Fluff the grains with a fork and then add lemon juice, almonds, green shallot, parsley, and currants. Mix everything together well.
  • Plate the couscous salad, top with the chicken marylands, and generously drizzle with the delicious pan juices. Enjoy while warm!

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