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19 July 2009
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Couscous fried chicken with couscous and spiced tomato sauce chicken breast
Phil Vickery
by Phil Vickery
from Ready Steady Cook

Serves 1

Preparation time less than 30 mins

Cooking time less than 10 mins

Quick Recipe


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


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.


 Show me more chicken breast recipes
 Show me more Phil Vickery recipes


Find out more about these ingredients and techniques:
Olive oil
Black pepper
Flour
Couscous
Chilli
Ketchup
Coriander
Salt

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