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Couscous fried chicken with couscous and spiced tomato sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Phil Vickery

From Ready Steady Cook

Method


  1. For the chicken, heat the vegetable oil in a heavy-bottomed saucepan. The oil is ready when a breadcrumb dipped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. Coat the chicken in the flour, dip in the egg, then coat in couscous. Deep fry the chicken for 5 minutes until golden and thoroughly cooked through. Remove with a slotted spoon and drain on kitchen towels.

  3. To make the sauce, heat the oil in a frying pan. Add the leek and chilli and fry for 1 minute. Add the chopped tomato, tomato purée, ketchup, vinegar, sugar and half the coriander. Cook for 2 minutes.

  4. Mix the cooked couscous with the tomato sauce and season well with salt and freshly ground black pepper.

  5. To serve, spoon the spicy couscous into the centre of a warm plate, place the chicken on top and sprinkle with the remaining chopped coriander.

Ingredients

For the chicken

  • 700ml/1¾pints vegetable oil
  • 1 skinless chicken breast, trimmed into strips
  • 150g/5½oz flour, seasoned with salt and freshly ground black pepper
  • 1 free-range egg, beaten
  • 100g/3½oz couscous

For the spiced tomato sauce

  • 1 tbsp olive oil
  • 50g/2oz leeks, chopped
  • pinch of chilli powder
  • 1 beef tomato, roughly chopped
  • 1 tbsp tomato purée
  • 2 tbsp tomato ketchup
  • 1 tbsp red wine vinegar
  • 1 tbsp caster sugar
  • 75g/3oz coriander, roughly chopped
  • 200g/7oz cooked couscous
  • salt and freshly ground black pepper

Shopping List

Couscous fried chicken with couscous and spiced tomato sauce

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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