Chipotle Chicken Skewers with Couscous Salad

Chipotle Chicken Skewers with Couscous Salad

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 12, 2017.

Alternatively, cook skewers over BBQ grill for about 6 minutes, turning, until browned and cooked through.


Ingredients

Chipotle Chicken Skewers

  • 650g chicken thighs
  • 2-3 tablespoons chipotle sauce
  • ½ teaspoon salt
  • 12 bamboo skewers

Couscous Salad

  • 2 courgettes
  • ½ bunch asparagus
  • ½ punnet cherry tomatoes
  • 1¼ cups vegetable stock
  • ½ teaspoon salt
  • 1¼ cups couscous
  • ¼ cup mint, parsley and basil leaves
  • 1 lemon
  • 100g feta cheese

To Serve

  • 1 tablespoon chipotle sauce
  • 150g yoghurt

Steps

  1. Bring a full kettle to the boil. Soak bamboo skewers in water for at least 10 minutes. Preheat BBQ grill to high (if using). Pat chicken dry with paper towels and dice 2cm. Combine chicken, first measure of chipotle sauce and salt in a large bowl and set aside for at least 5 minutes. While chicken marinates, prepare veggies. Dice courgettes 1cm; trim ends from asparagus and into 2cm lengths; cut cherry tomatoes in half. Set aside.
  2. Thread chicken onto bamboo skewers, dividing equally. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook chicken, in batches, for about 6 minutes, turning, until browned and cooked through. Set aside, covered, to keep warm between batches.
  3. While chicken cooks, bring stock and salt to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
  4. Place courgettes and asparagus in a large, heat-proof bowl and pour over boiling water to cover. Set aside for 1-2 minutes, until bright green and tender. Drain and return to bowl. Roughly chop herbs; zest and juice lemon; crumble feta. Add to bowl with drained veggies.
  5. Once couscous has steamed, add to bowl with veggies, along with a drizzle of oil and toss to combine. Season to taste. In a small bowl, combine second measure of chipotle sauce and yoghurt.
  6. To serve, divide couscous salad and chipotle chicken skewers between plates and dollop’ with chipotle yoghurt on the side.

Nutritional Information

Energy 2182 kj
522 kcal
Protein 38.8g
Carbohydrate 33.7g
Fat 25.7g