CORIANDER CHICKEN with SWEET POTATO COUSCOUS
SERVES 4 / PREPARATION AND COOKING: 30 MIN
800g sweet potatoes, scrubbed
30ml (2T) water
60ml (¼c) olive oil
salt and freshly ground pepper
30ml (2T) coriander stir-in paste
3 green spring onions, finely chopped
2 garlic cloves, crushed
30ml (2T) lime juice
12 chicken tenderloins (600g), trimmed
2 packets (100g each) roasted vegetable couscous
80ml ( c) boiling water
90g mixed baby salad leaves
lime wedges (optional) to serve
1 Cut the sweet potatoes into 1,5cm rounds and put in a shallow, microwave-safe bowl with the water. Cover and cook on high (100%) for 5 minutes. Drain. Coat in 15ml (1T) of the oil and season with salt and pepper. Arrange on an oven tray lined with baking paper.
2 Cook in a hot oven (220°C) for about 12-15 minutes or until golden.
3 Meanwhile, combine 15ml (1T) of the oil in a large bowl with the coriander paste, spring onions, garlic and lime juice. Mix well. Reserve 30ml (2T) of the mixture in a small bowl.
4 Add the chicken to the remaining coriander mixture and toss well to coat. Season.
5 Heat an oiled, large nonstick frying pan over medium heat. Add the chicken in two batches, adding the remaining oil with the second batch. Cook for about 3-4 minutes on each side or until cooked through. Remove from the pan.
6 Add the couscous and water to a large, heatproof bowl. Stir well then set aside for 5 minutes. Fluff with a fork. Stir in the reserved coriander mixture. Add the sweet potatoes and salad leaves and toss to combine.
7 Serve the chicken with the sweet potato couscous and lime wedges (if using).
Quick TIP
Replace the lime with lemon. If the sweet potato slices are large, cut them in half before microwaving.