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Barbecue Arbeque Chicken with Coriander Couscous and Elderflower Roasted Vegetables

Barbecue Chicken with Coriander Couscous and Elderflower Roasted Vegetables

    4 serving
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Turn simple barbecued chicken into something really special by serving with lightly scented elderflower roasted vegetables, a real twist on a summer favourite.
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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

Method

Step 1

Preheat the oven to 200C/180C Fan/Gas 6. Core, de-seed and cut the peppers into wedges.

Step 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.

Step 3

Meanwhile, barbecue or grill the chicken for around 20-30 minutes until cooked through and piping hot.

Step 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.

Step 5

Finely chop the coriander and stir into the couscous.

Step 6

Serve the chicken on a bed of couscous with the roasted vegetables, spooning over all the lovely elderflower juices.

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