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Spicy cous cous chicken with a sweetcorn salsa

April 26, 2011

I’m very grateful to my mother for her loan of a pile of Australian Women’s Weekly recipe books, which have been a source of inspiration. Tonight’s meal is from their Good Food Fast book, and I’ve managed to track the recipe down online here.

A bright and cheerful meal for a sunny day

We’re had chicken with a breadcrumb crust before, but the cous cous crumb really packs a lot of flavour in while keeping the chicken moist and succulent in the oven. The salsa was really simple to pull together, and certainly benefited from the suggested addition of finely chopped red chili. H felt the spring onion slightly over-dominated, but it would be simple to change the proportions of the salsa to use less onion and more avocado. The tumeric in the cous cous and the colours of the salsa make this a really vivid, visually appealing dish.

With al dente green beans on the side this is quite filling and really rather good for you.

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