Sharp Infusion Blog

Cumin and lemon grilled ‘Perfect poultry’ chicken breast, with grilled eggplant, courgette and buttered cous-cous salad. Serves 4

For the chicken…

  • 2 free range ‘perfect poultry’ chicken breasts, sliced into large strips
  • 2 tablespoon toasted cumin seeds
  • Zest and juice of one lemon
  • 1 clove garlic, crushed
  • Olive oil
  • Salt to taste
  • Freshly ground black pepper
  • 1 red chilli, finely sliced

For the cous-cous salad…

  • 2 courgettes, sliced
  • 1 small eggplant, sliced
  • Handful of salt
  • 150gr cous-cous
  • 1 ½ cups hot water
  • 1 tablespoon softened butter
  • Handful fresh Italian parsley, roughly chopped
  • Zest and juice of one lemon
  • ¼ cup toasted pine-nuts
  • 1 tablespoon toasted cumin seeds
  1. In a large mixing bowl, combine all of the chicken ingredients, mix well and refrigerate to marinate for about an hour.
  2. In another bowl, mix the eggplant with the handful of salt and allow to sit uncovered for half an hour. Wash the eggplant to remove salt, and toss with courgettes and a splash of olive oil. Head BBQ hotplate to quite hot and grill the vegetables for a few minutes on each side until lightly golden. Once grilled, slice and set aside to mix into the cous-cous salad shortly.
  3. While the chicken is marinating, bring about 1 ½ cups of water to the boil. Mix the cous-cous with a little slash of olive oil and a pinch of salt in a clean mixing bowl.
  4. Now, pour hot water over the cous-cous to just cover, and with about 2mm of water above the cous-cous. Allow it too sit for about 5 minutes, or until all the water has been absorbed and the cous-cous firms up a bit. Now, add the butter and cut through with a fork. Once fluffy, season with a little salt then add pine-nuts, toasted cumin seeds, zest and juice of one lemon, parsley and grilled eggplant and courgette and mix lightly to combine.

Heat BBQ hotplate to high and grill chicken until just cooked through. Once cooked, slice the chicken and serve over the cous-cous salad with a drizzle of olive oil, a cheek of fresh lemon and a few good turns of freshly cracked black pepper. Serve immediately and enjoy!

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