800 grams boneless chicken thighs, skin off
1/2 teaspoon whole aniseed, toasted and ground*
2 teaspoons ground coriander
3 tablespoons well flavoured honey e.g. manuka
finely grated zest and juice 1 large lemon and 1 orange
2 tablespoons olive oil
1 tablespoon finely chopped rosemary
2 cloves garlic, crushed
sea salt and freshly ground pepper
1 cup instant couscous
1/2 cup currants
1 teaspoon sea salt
1 tablespoon olive oil
1 1/4 cups chicken stock, hot
70 grams slivered almonds, toasted
2 tablespoons flat-leaf parsley
3 spring onions, thinly sliced
Chicken: Cut the chicken into 3 cm pieces and place in a bowl. Whisk the remaining ingredients together, season and pour over the chicken, turning to coat. Cover and refrigerate for up to 2 hours.
If left too long the citrus juice will start to ‘cook’ the chicken, causing the flesh to break down.
Couscous: Put the couscous, currants and salt in a bowl and stir through the olive oil and hot stock. Cover tightly with plastic wrap and leave for 15 minutes. Fluff up with a fork and stir through the remaining ingredients.
To cook: Preheat a ridged grill or saut. pan. Remove the chicken from the marinade and thread onto skewers. Tip the marinade into a small saucepan, bring to the boil and simmer for 3-4 minutes. Cook the chicken over a medium heat, brushing with the marinade and turning occasionally until golden and cooked through. Take care not to let them catch and burn.
To serve: Spoon the couscous onto plates and top with the skewers. Serve with a crisp salad.
* Although they have a similar flavour, aniseed should not be confused with star anise. Available at Asian and Indian supermarkets and most good food stores.