Thai Grilled Chicken with Ainsley Harriotts Aromatic Thai-Style Couscous, Lay The Table
Poultry

Thai Grilled Chicken with Ainsley Harriotts Aromatic Thai-Style Couscous

Thai Grilled Chicken with Ainsley Harriotts Aromatic Thai-Style Couscous, Lay The Table

Cous cous! Whats that about, eh? Its a carb thats not really been on my radar. Pasta, noodles and rice are more my thing, but cous cous has eluded me. But when I was sent a selection of that jolly chef and TV personality Ainsley Harriotts new range of cous cous to try, I was happy to give it a whirl.

Cous cous is more often than not, an accompaniment: my task was to come up with a main accompaniment for the accompaniment! And forgive me for saying that it was a match made in heaven.

Serves 2-4

6 boneless skinless chicken thighs
1 red pepper, chopped into thick chunks
2.5cm piece fresh ginger, peeled
2 garlic cloves 1 red chilli, deseeded
1 lemongrass stalk, hard woody layer removed
2 tsp soy sauce
2 tsp fish sauce
100ml coconut milk (either from a tin, or creamed and mixed to a paste with water)
2 tbsp brown sugar
1 pack Ainsley Harriotts Aromatic Thai-Style Cous Cous

1. Put all the ingredients except the chicken, red pepper and cous cous into a food processor and whiz to a thick paste. Transfer to a bowl.

Thai Grilled Chicken with Ainsley Harriotts Aromatic Thai-Style Couscous, Lay The Table

2. Chop the chicken thighs into meaty chunks and marinate in the Thai paste.

Thai Grilled Chicken with Ainsley Harriotts Aromatic Thai-Style Couscous, Lay The Table
Thai Grilled Chicken with Ainsley Harriotts Aromatic Thai-Style Couscous, Lay The Table

3. Soak 8-10 wooden skewers in cold water for 10 mins. Shake the excess marinade off the chicken and thread onto the skewers.

4. Preheat a grill to 180C/Gas 4 and put the skewers on a rack. Lay the pepper chunks on the rack, too. Meanwhile, transfer the leftover marinade to a small saucepan and gently cook for approx. 5 mins.

Thai Grilled Chicken with Ainsley Harriotts Aromatic Thai-Style Couscous, Lay The Table
 5. Cook for approx. 10-15 mins until the chicken is golden brown and cooked through, turning every few minutes, and the peppers are charred.
Thai Grilled Chicken with Ainsley Harriotts Aromatic Thai-Style Couscous, Lay The Table

6. Make the Ainsley Harriott Cous Cous by putting it into a bowl and adding 160ml boiling water. Leave to stand for five mins, then fluff up with a fork.

Thai Grilled Chicken with Ainsley Harriotts Aromatic Thai-Style Couscous, Lay The Table

7. Serve with the chicken and peppers, with the coconut marinade sauce drizzled over.

Thai Grilled Chicken with Ainsley Harriotts Aromatic Thai-Style Couscous, Lay The Table
Thai Grilled Chicken with Ainsley Harriotts Aromatic Thai-Style Couscous, Lay The Table

¢ Not a sponsored post. I bought the ingredients for the chicken and came up with the recipe.

 

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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