half pint chicken stock salt and pepper 3 tbsp chopped root ginger or ground ginger 2 tsp chopped fresh chilli or powder 8 oz chicken breast (diced into thin strips -10 pieces) 1 red and 1 green pepper (cut into julienne strips) 1 garlic clove chopped with a pinch of salt 1 tbsp honey 3 tbsp double cream 2 oz salted butter 1 portion boil in bag couscous 3 tbsp vegetable oil 4 tbsp chopped fresh coriander
In a frying pan, heat the cooking oil on a medium heat. Add the chilli, two tablespoons of the ginger and stir in the chicken. After a few minutes the chicken should be sealed and you can add the peppers. Continue to cook, stirring often so as the ingredients don't stick. Add the stock and garlic, cook for five minutes until mixture has reduced by half. Add one tablespoon of honey and the cream and bring to simmer. Remove from the heat and mix in half the coriander. Season a little throughout.In a saucepan, heat the butter, one tablespoon of honey and a tablespoon of freshly grated root ginger, add a little salt and pepper. In a pan of boiling water, drop in the bag of couscous, leave for a minute and remove. Add the couscous to the pan with the butter and honey, remove from the heat and stir.Let the mixture rest for two minutes. To serve: You may simply spread the couscous down one side of the plate, the chicken down the other side and sprinkle the remainder of the coriander on top. However, if you wish to enhance the presentation of the dish, place an empty, medium baked bean tin (with both ends removed) in the middle of a round plate. Fill this with the couscous and pour the chicken mixture around. Sprinkle the inside of the tin with the coriander and slowly lift the can to reveal a central tower. This dish is best served with an uncomplicated dry wine. Supplied by: The Star Inn, Lingfield, West Sussex