Sauté Chicken in Piri Piri Spices with Couscous

Mac

Servings

4

Cook Time

45 minutes

Cuisine

Africa

This lighter version of the vibrant Piri Piri chicken dish combines lean chicken breast with a hint of fiery Piri Piri spices and a touch of Mediterranean flavour from olives, served atop a bed of fluffy couscous. It's a perfect blend of Portuguese, Mediterranean, and North African flavours, offering a delightful and nutritious meal for 4 to 5 people.

Sauté Chicken in Piri Piri Spices with Couscous

Ingredients

  • 800g boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tsp Piri Piri spice blend
  • 15ml olive oil
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 400g tinned chopped tomatoes
  • 100ml chicken stock
  • 1 lemon
  • 12 olives, pitted and halved (if preferred)
  • Salt and pepper to taste
  • Fresh coriander for garnish
  • 300g dried couscous
  • 375ml boiling water

Directions

  1. In a large bowl, toss the chicken pieces with 1.5 tsp of Piri Piri spice blend. Leave to marinate for 10 to 30 minutes (time allowing).

  2. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook until browned, about 8-10 minutes. Remove and set aside.

  3. In the same pan, add onions and bell pepper. Sauté until softened, about 5 minutes.

  4. Add garlic and remaining 0.5 tsp of Piri Piri spice. Cook for another minute until fragrant.

  5. Return the chicken to the pan. Add chopped tomatoes, chicken stock, and olives. Bring to a simmer and cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened.

  6. Meanwhile, prepare the couscous. Place in a large bowl. Pour boiling water over it and add a pinch of salt. Cover and let stand for 5 minutes, then fluff with a fork.

  7. Once the chicken is done, stir in a little lemon juice and adjust seasoning with salt and pepper.

  8. Serve the Piri Piri chicken over a bed of couscous, garnished with fresh coriander and lemon wedges

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