CHICKEN BREAST COATED WITH COUSCOUS

I’m always thinking of new ways to elevate my dishes. Recently, I wanted to make crumbed chicken and I realised I didn’t have any bread crumbs, but I spied the couscous in my pantry. The rest is history. Paired with Mustard-Mayo Coleslaw, it’s perfect.

Serves  2

INGREDIENTS

• 1 cup uncooked couscous
• 1 tablespoon garlic powder
• 1 tablespoon chopped fresh thyme, plus extra sprigs to garnish
• 1 tsp cayenne pepper
• 1 tablespoon chicken spice
• 2 cups oil
• 2 chicken breast fillets
• 2 eggs, beaten

METHOD

1. In a bowl, mix the couscous, garlic powder, thyme, cayenne pepper and chicken spice. Set aside.
2. In the meantime, heat the oil in a large saucepan over high heat.
3. Dip each chicken breast fillet in the beaten egg, then coat in the seasoned couscous mixture. Deep-fry the chicken fillets until cooked through and golden brown. Garnish with fresh thyme and serve with Mustard-Mayo Coleslaw.