STICKY CHICKEN WITH SPICED COUSCOUS

Ingredients: (STICKY CHICKEN WITH SPICED COUSCOUS)

 

4 boneless chicken breasts, skin on
3 tbsp runny honey
2 tsp lime juice
1/2 tsp lime zest
200 g couscous
250 ml hot chicken stock
5 tbsp olive oil
2 plump garlic cloves, crushed or finely chopped
1/2 tbsp crushed dried chillies
1 1/2 tsp cumin
1 tsp coriander
1 tsp paprika
2 handfuls whole blanched almonds
4 spring onions, trimmed, finely sliced
400 g can butter beans
1 bunches coriander, leaves and stems chopped
1 handfuls rocket
3-4 sprigs mint, leaves torn
lime wedges, to serve

Directions: (STICKY CHICKEN WITH SPICED COUSCOUS)

 

Preheat the grill to high. Rub the chicken all over with a little olive oil and season with salt and pepper. Lay the chicken on a foil-lined baking tray and grill, skin side up, for 10 minutes. Meanwhile, mix together the honey, lime juice and lime zest.
While the chicken is cooking, tip the couscous into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 5 minutes.
Mix the 5 tablespoons of oil with the garlic, chillies, cumin, coriander, paprika and some salt and pepper and set aside.
Heat a drizzle of olive oil in a frying pan, add the almonds and toast over a medium-high heat, shaking the pan often so the nuts brown evenly. When the couscous is done, fork through to separate the grains then stir in the nuts, spring onions, butter beans, coriander and the spiced oil mix. Season to taste with salt and pepper.
After the chicken has grilled for 10 mins, remove and slash the skin diagonally in several places. Brush over half of the honey-lime mixture, brushing into the slashes, and return to the grill for 2 minutes. Baste with the rest of the honey mix and grill for a further 2-3 minutes until the skin is nicely glazed.
Spoon the couscous onto serving plates, top with some rocket leaves, torn mint leaves and then the chicken. Serve with lime wedges for squeezing over.

Saffron’s Brownies

Ingredients: (Saffron’s Brownies)

good-quality dark chocolate375g
butter, cut into pieces6 medium
eggs500g
caster sugar225g plain
flour
For the topping
140g
good-quality dark chocolate50g
butter, cut into piecesicing
sugar for dusting”

Directions: (Saffron’s Brownies)

Butter and line a 30cm x 21cm
tin. Preheat the oven to fan 160/conventional 180/gas 4. Break up the
chocolate with the butter and melt in the microwave on Medium for about 5
minutes, stirring halfway through.Beat the sugar and eggs in a bowl. Stir in the melted
chocolate, add the flour and beat well. Pour into the tin and bake for
40-45 minutes, or until the top looks papery and feels slightly wobbly.
Leave to cool in the tin.Break up the chocolate with the butter and melt in the
microwave on Medium for about 1 minute. Stir until smooth then spread over
the cake. Dust with icing sugar and cut into squares.”

Blackened Fish

Ingredients:(Blackened Fish)

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
3/4 cup unsalted butter, melted
6 (4 ounce) fillets trout
1/4 cup unsalted butter, melted

Directions:(Blackened Fish)

In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.