Jane's Delicious Garden Blog

Delicious vegetable cous cous with eggplant and yum chicken breasts.

Posted in Garden Diary by Jane Griffiths on the August 8th, 2017

Simple and delicious. And about 45 minutes from walking into the kitchen to sitting down to eat.
Start by marinating chicken breasts (skinless and boneless) in whey, or buttermilk, mixed with cayenne pepper, salt and pepper. Leave for about 30 minutes while you prep and cook the rest.

*Slice baby eggplants in half, brush with sesame oil, season with salt and pepper.
* Roast at 200° for 30-40 minutes (turn halfway through) til soft.
* Toss with Apricot and Chimichurri sauce (made by Nataniel) or something similar.


Vegetable cous cous
* Sauté cauliflower (broken into small pieces) til just browned. Remove from heat.
* Sauté sliced courgette til just browned. Add corn kernels, cauliflower, chopped garlic and pine nuts. Sauté til pine nuts are browned.
* Mix cous cous with boiling water and leave to swell. Mix with chermoula paste and add the vegetables. Stir through, flavour with salt and red pepper flakes to taste.

* Remove breasts from marinade and cook on hot cast iron griddle pan til nicely cooked on both sides. Add halved naartjie segments to the pan
* Remove chicken and naartjies from heat. Slice chicken (it will still be pink in the middle) and mix with any yum barbecue sauce (I used Nataniel’s Asian Braai Sauce). Return to pan, reduce heat and toss til cooked through.
* Mix chicken slices with the naartjie segments, coriander leaves, chopped avocado and crispy fried onions (I get them from Impala Fruit & Veg).
Serve the cous cous vegetables topped with the chicken and eggplants.
*Note: Don’t leave the chicken for too long in the marinade – both whey and buttermilk will denature protein, which makes the chicken lovely and tender. But left too long it will break down too much and become mushy.

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