Print Friendly Recipe
- Ray Welsh
- 4 chicken fillets
- 20 medium button mushrooms
- 4 tbsp (60 ml). teriyaki marinade
- 6 cloves garlic
- 1 small hot chilli
- freshly ground black pepper
- 2 tbsp (30 ml). olive oil
- 2 packets couscous (each containing enough for 2 people)
- chicken stock (quantity as required by couscous)
- Thinly slice the chicken fillets.
- Thinly slice the mushrooms.
- Thinly slice 2 cloves of garlic.
- Finely chop the chilli removing seeds.
- Mix chicken, garlic and chilli along with the teriyaki marinade and allowed to stand for 20 minutes or longer.
- Cook the couscous as per instructions in chicken stock adding the 4 remaining garlic cloves.
- When cooked remove the garlic cloves and add ground black pepper to taste.
- Keep warm.
- Fry the chicken, garlic and chilli with the marinade on a medium heat until almost cooked.
- Remove the chicken.
- Add a little more oil and saute the mushrooms.
- When the mushrooms are cooked to your liking, add the chicken and its juices back to the pan.
- Continue to stir until the chicken is cooked.
- Serve the chicken on a bed of couscous.
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