Red capsicum and basil butter chicken with couscous salad

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How to make Red capsicum and basil butter chicken with couscous salad

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:45
  • Total Time : 1:15

Ingredients

  • 1 (about 200g) red capsicum, quartered, deseeded
  • 125g butter, at room temperature
  • 2 tablespoons finely shredded fresh basil
  • 4 (about 350g each) chicken marylands
  • Salt & freshly ground black pepper

Couscous salad

  • 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
  • 1/2 cup coarsely chopped fresh continental parsley
  • 45g (1/4 cup) currants

Method

  • Step 1 Preheat grill on high. Cook capsicum, skin-side up, under grill for 6-8 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes (this will help lift the skin). Peel the skin from the capsicum and finely chop the flesh.
  • Step 2 Preheat oven to 200°C. Place the capsicum, butter and basil in a bowl and stir to combine. Run your finger under the skin of each chicken maryland to loosen skin and create a pocket. Divide the butter mixture into 4 equal portions. Press 1 portion of butter mixture into the pocket of each chicken maryland, smoothing the skin over to enclose.
  • Step 3 Place the chicken, skin-side up, in a large roasting pan. Season with salt and pepper. Roast in oven for 35 minutes or until juices run clear when a skewer is inserted into the thickest part of the chicken. Remove from oven and cover with foil. Set aside for 10 minutes to rest.
  • Step 4 Meanwhile, to make the couscous salad, place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the lemon juice, almonds, green shallot, parsley and currants and stir to combine.
  • Step 5 Divide couscous salad among plates. Top with chicken marylands and drizzle with any pan juices. Serve immediately.

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