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Yakitori Chicken with Apricot Couscous |
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| Serves 4 |
Prep 15 mins |
Cook:10 mins |
Easy |
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+ 1h soaking, marinating |
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My rating |
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Ingredients |
For the apricot couscous
125g couscous
600ml chicken stock (from a cube)
1/2 lemon, grate the zest and juice
1 tbsp clear honey
2 tbsp chopped chives
1 red onion, finely sliced
200g ready-to-eat apricots or peaches, finely chopped
sea salt & pepper
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For the chicken
8 skinless and boneless chicken thighs, halved.
For the Yakitori marinade
250ml low salt soy sauce
125ml chicken stock
125ml sake
125ml mirin
50g dark soft brown sugar |
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Make up the couscous: boil
some water and when boiling put in 2 couscous sachets.
Leave to boil for 1 min 30 sec. Take out, drain and cut
the sachets. Pour in a bowl and fluff up and stir in the lemon zest and juice. Mix in the honey and chives,
then the red onion and apricots. Season to taste and leave
to one side.
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Meanwhile, put the marinade
ingredients in a saucepan over a medium heat and warm
gently until the sugar has dissolved, stirring
occasionally. Pour into a bowl or jug, leave to cool
slightly, then chill in the fridge for 15 mins.
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Put the chicken pieces into a
bag or bowl and pour over the cooled yakitori marinade.
Cover and leave to marinade in the fridge for about 30
minutes.
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Preheat a griddle pan or
barbecue until hot. Thread about 4 pieces of chicken on
each skewer.
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Cook the skewers for 5 mins
on each side and finish off in the oven for 15 mins until cooked through and tender. Leave to
rest for 1 min, then serve with the apricot couscous.
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DAILY
DINNERS 
