Barbecue Chicken with Coriander Couscous and Elderflower Roasted Vegetables
Turn simple barbecued chicken into something really special by serving with lightly scented elderflower roasted vegetables, a real twist on a summer favourite.
Instructions
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1
Preheat the oven to 200C/180C Fan/Gas 6. Core, de-seed and cut the peppers into wedges.
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2
Peel and quarter the red onion, cut the courgette into thick slices. Place on a baking tray with the cherry tomatoes. Pour over the Bottlegreen Elderflower Cordial and 1 tbsp of the olive oil, toss until coated. Cook for around 20-30 minutes until softened and beginning to char a little.
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3
Meanwhile, barbecue or grill the chicken for around 20-30 minutes until cooked through and piping hot.
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4
Make the couscous by placing it in a bowl with the remaining olive oil. Bring the stock to the boil, pour over the couscous and stir, cover and lave to absorb the liquid. Fluff up with a fork.
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5
Finely chop the coriander and stir into the couscous.
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6
Serve the chicken on a bed of couscous with the roasted vegetables, spooning over all the lovely elderflower juices.
Ingredients
- 4 chicken breasts, or a selection of thighs and drumsticks
- 2 peppers, (1 red and 1 yellow)
- 1 red onion
- 1 courgette
- 4 bunches cherry tomatoes
- 3 tbsp Bottlegreen Elderflower Cordial
- 2 tbsp olive oil
- 250g couscous
- 400ml vegetable stock
- 1 handful fresh coriander
Serves 4
Total time required 45 mins
- Preparation time: 15 mins
- Cooking time: 30 mins