chicken recipe

Balsamic Treacle Chicken with Garlic Couscous

Serves 4

For the chicken:
4 chicken breast fillets
60ml balsamic vinegar
125ml chicken stock
30ml (2T) Huletts Treacle Sugar
1 garlic clove, crushed
For the garlic couscous:
200g couscous
300ml chicken stock
60g butter
4 garlic cloves, finely chopped
30ml (2T) fresh parsley, roughly chopped
30ml (2T) red pepper, finely chopped
salt and pepper, to taste
  1. Place the chicken fillets in a shallow dish, mix the balsamic vinegar, chicken stock, sugar and garlic together and pour over the chicken. Allow to marinate for 10 minutes on each side.
  2. To make the garlic couscous, place the couscous in a bowl, heat the chicken stock and bring to the boil, pour over the couscous. Cover tightly with a lid or plastic wrap and allow to stand for 5 minutes or until all the liquid has been absorbed. Stir through with a fork.
  3. Heat the butter in a frying pan over medium to low heat. Add the garlic, parsley and pepper and lightly fry for 2-3 minutes or until the garlic is transparent. Add the couscous and allow to cook while stirring for 2 minutes. Season and set aside.
  4. To cook the chicken, preheat a greased frying pan over medium to high heat. Remove the chicken from the marinade and add to the pan, cooking for 4-6 minutes on each side. Season to taste.
  5. Add the marinade to the pan and cook the chicken for a further 1-2 minutes each side or until the chicken is cooked and the sauce has reduced. (Be careful not to overcook)
  6. Place the couscous on serving plates and top with the chicken and pan sauce.
  7. Serve with steamed beans or other greens (optional).

Hint: Serve topped with Homemade Tomato Sauce

Homemade Tomato Sauce