Roughly cut chilli.
Place chilli and pistachios into pan, dry roast to golden brown colour. Alternatively place in oven for 5 to 10 minutes.
Coarsely chop roasted pistachios, place in bowl with butter and parsley, add a little salt, and mix thoroughly.
Place in fridge to keep cool.
To prepare chicken, leave skin on, trim off excess fat, flatten double breast, smear oil over skin, lightly season with salt and pepper.
Place breast on chargrill or cast iron grill plate.
Cook for ¾ of cooking time on skin side then turn over and cook for ¼ of time on flesh side.
Place minced shallot and garlic into saucepan, add a touch of oil, do not colour, and make transparent.
Add stock, simmer for 3 minutes.
Bring to boil, add a little salt and pepper.
Place couscous in bowl, when stock comes to simmer pour over couscous, leave for 10 minutes to absorb.
Dice preserved lemon, add to couscous, and mix through parsley.
Finely julienne leeks, place in ice water to curl, then fry till crispy.
To serve, pile couscous in centre of plate, drizzle pistachio oil around the pile, drizzle pomegranate syrup around, place chicken on couscous, add a dollop of spicy pistachio butter on chicken, garnish with frizzled leeks.
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