Teriyaki Chicken with Pea Couscous
Main Dishes • Chinese
Description
An Italian-Mauritanian meal. You might come across something similar, albeit without teriyaki, in a small town in Sicily. Chicken with couscous can be enjoyed both hot and cold.
Ingredients
- Couscous 5 oz
- Paprika a pinch
- Ghee 0 oz
- Green Peas 0 oz
- Mint 0 oz
- Cilantro 0 oz
- Chicken fillet 5 oz
- Olive Oil 0 fl oz
- Balsamic Vinegar 0 fl oz
- Yakiniku sauce 1 tablespoon
- Lemon ½ pieces
- Salt to taste
- Parma Ham 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Mix the couscous with ground paprika and rub it together with the melted butter using your hands. The grains should be coated with the butter and resemble coarse wet sand. Pour boiling water (100 ml) over the couscous, stir, cover with a lid, and let it sit for three minutes.
Step 2
In the meantime, pound the chicken fillet into a thin cutlet (the bottom of a skillet works perfectly for this: wrap the chicken in a piece of foil and hit it flat with a few firm strikes).
Step 3
Combine olive oil with balsamic vinegar, teriyaki sauce, and the juice of half a lemon. Season with salt and pepper, and marinate a piece of chicken fillet in this mixture for five minutes. Then, wrap it in slices of Parma ham and fry on both sides in a small amount of olive oil. Cook for about three to four minutes on one side and two to three minutes on the other. Cooking time will depend on how thinly you have pounded the fillet, how thick the layer of Parma ham is, and other related factors.
Step 4
Meanwhile, in another skillet, steam a handful of frozen green peas in a small amount of water or sauté them in melted butter. The peas should be heated through but not start to burst or wrinkle. Add the peas to the couscous, mix in finely chopped mint, pour in a little boiling water, stir, cover with a lid, and let it sit for another three minutes.
Step 5
Mix the cooked couscous with coarsely chopped cilantro and serve it with sliced chicken.
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