Source:

Ray Welsh

Serves/Makes:4

Ingredients

• 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)

Preparation

• 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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