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Preheat the oven to 180˚C/Gas 4. Season the chicken on both sides. Heat 2 tbsp oil in a pan then fry the chicken, skin-side down, for 5 minutes until the skin is golden and crisp. Turn the chicken over, add the butter to the pan, and sear the other side while basting with the melted butter and oil for 1-2 minutes. Transfer the chicken to an ovenproof dish.
Drain the fat from the pan. Add another tablespoon of olive oil, then fry the apple and sliced lemon for 2 minutes until they start to release their juices and soften slightly. Pour into the dish with the chicken and roast for 15-18 minutes or until cooked through.
For the couscous:
Bring the stock to the boil. Measure the couscous into a large bowl then pour over the stock and 1 tbsp olive oil. Cover with cling film and leave to soak for 10-15 minutes. Remove the cling film then fluff up the couscous with a fork to separate the grains. Stir through the vinaigrette.
Meanwhile, heat another sauté pan with 2 tbsp olive oil. Over moderate heat, fry the onion for 3-4 minutes then add the aubergine and cumin. Fry for another 2 minutes, then add the courgette. Cook for 2-3 minutes until the vegetables are tender. Remove from the heat then stir through the tomato and coriander and check for seasoning. Toss through the couscous.
To serve, pile the couscous into the centre of 4 plates. Slice the chicken on the diagonal then arrange on top of the couscous. Drain the juices from the baking dish, check for seasoning and stir in the chopped coriander. Spoon over the chicken and serve immediately.
Copyright © Gordon Ramsay
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