Mus­tard Chicken with As­para­gus and Lemon Cous­cous

Serves 8, Prep 15 mins, Cook 16 mins

New Idea - - New Food Ideas -

2 tblsps Di­jon mus­tard 2 tblsps grain mus­tard 1 tblsp maple syrup ¼ cup finely chopped

fresh pars­ley 2 tblsps ap­ple cider vine­gar ¼ cup olive oil 12 chicken breast steaks (1.5kg) Salt and pep­per, to taste 3 bunches as­para­gus, trimmed Baby pars­ley, to gar­nish


1½ cups cous­cous 1 cup boil­ing water 2 tsps finely grated lemon rind 1 tblsp lemon juice 2 tblsps olive oil

1 Com­bine mus­tards, syrup, pars­ley, vine­gar and 2 tblsps of the oil in a large bowl. Add chicken. Sea­son with salt and pep­per. Toss to coat. Re­frig­er­ate for 30 min­utes to mar­i­nate. Drain chicken. 2 Com­bine as­para­gus and re­main­ing oil in a medium bowl. Sea­son. Toss to coat. 3 Heat a bar­be­cue or char­grill plate over a medium to high heat. Add as­para­gus. Cook, turn­ing oc­ca­sion­ally for about 3 to 4 min­utes, or un­til ten­der. Re­move. Cut into 4cm lengths. 4 Add chicken to bar­be­cue or char­grill plate in three batches. Cook for 3 min­utes on each side, or un­til cooked. Re­move. Rest, loosely cov­ered with foil, for 5 min­utes. Cut in half. 5 To make lemon cous­cous, place cous­cous in a large heat­proof bowl. Stir in water, rind, juice and oil. Stand, cov­ered, for 5 min­utes. Fluff with a fork. Stir in as­para­gus. Sea­son with salt and pep­per. 6 Serve chicken with cous­cous. Gar­nish with pars­ley.

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