Red capsicum and basil butter chicken with couscous salad

Red capsicum and basil butter make a tasty marinade for the chicken in this recipe.

Recipe «Red capsicum and basil butter chicken with couscous salad» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1 red capsicum, quartered, deseeded, 125g butter, at room temperature, 2 tbsp finely shredded fresh basil, 4 chicken marylands, Salt & freshly ground black pepper , 190g couscous, 250ml boiling water, 60ml fresh lemon juice , 1 x 75g pkt toasted flaked almonds, 2 green shallots, ends trimmed, thinly sliced, 1/2 cup coarsely chopped fresh continental parsley, 45g currants.

Ingredients:

• 1 red capsicum, quartered, deseeded 
• 125g butter, at room temperature 
• 2 tbsp finely shredded fresh basil 
• 4 chicken marylands 
• Salt & freshly ground black pepper 
• 190g couscous 
• 250ml boiling water 
• 60ml fresh lemon juice 
• 1 x 75g pkt toasted flaked almonds 
• 2 green shallots, ends trimmed, thinly sliced 
• 1/2 cup coarsely chopped fresh continental parsley 
• 45g currants 

Instructions

1. Preheat grill on high. Cook capsicum, skin-side up, under grill for 6-8 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes (this will help lift the skin). Peel the skin from the capsicum and finely chop the flesh.
2. Preheat oven to 200°C. Place the capsicum, butter and basil in a bowl and stir to combine. Run your finger under the skin of each chicken maryland to loosen skin and create a pocket. Divide the butter mixture into 4 equal portions. Press 1 portion of butter mixture into the pocket of each chicken maryland, smoothing the skin over to enclose.
3. Place the chicken, skin-side up, in a large roasting pan. Season with salt and pepper. Roast in oven for 35 minutes or until juices run clear when a skewer is inserted into the thickest part of the chicken. Remove from oven and cover with foil. Set aside for 10 minutes to rest.
4. Meanwhile, to make the couscous salad, place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the lemon juice, almonds, green shallot, parsley and currants and stir to combine.
5. Divide couscous salad among plates. Top with chicken marylands and drizzle with any pan juices. Serve immediately.