250 ml boiling chicken stock
250 g couscous
25 g butter
4 boneless chicken breasts
142 ml double cream
1 small can sweetcorn or 100 g frozen corn, thawed
2 ripe tomatoes, chopped roughly
small bunch fresh tarragon
juice of half a lemon
|
- Put the couscous in a small saucepan, add half of the boiling chicken stock and enough water to cover Simmer for 3 minutes, take off heat and put to one side.
- Heat the butter in a wok or large rying pan until it sizzles. Add the chicken and cook until lightly browned.
- Add the rest of the stock and cream and heat gently until just boiling.
- Mix in the corn, tomatoes and half of the tarragon, heat through for 1 minute and season to taste with salt and freshly ground black pepper.
- Fluff up the couscous with a fork, add a handful of tarragon, plus the lemon juice and salt and pepper to taste.
- Spoon the couscous and chicken onto serving plates. Garnish with the rest of the tarragon.
| insider |
bites
soups desserts | another |
|
