Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Spicy chicken with couscous recipe

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Ready in 25 minutes

1 tbsp medium hot curry paste
1 tbsp mango chutney
1/2 tsp turmeric
50ml olive oil
2 x 375g packets mini chicken breast fillets
300g couscous
350ml boiling vegetable stock
Good knob of butter
Handful chopped fresh coriander
Plain yogurt and pinch of paprika, to serve

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1. Put the curry paste, chutney, turmeric and olive oil into a large bowl. Mix well. Cut the chicken fillets in half and stir into the paste until well coated. Put aside for 10 minutes.
2. Line your grill pan with foil and lay the chicken pieces on top, making sure there is space between them. Grill for 10-12 minutes, turning once, until golden and lightly charred.
3. Meanwhile, make the couscous according to packet instructions but using the boiling stock. When the couscous has soaked up all the liquid, run a fork through it to fluff up. Stir in the butter and coriander and season well. Divide between 4 bowls, top with the chicken and serve with a good dollop of yogurt and a pinch of paprika.

Nutritional info

Per serving: 519kcals, 18g fat (4.3g saturated), 50g protein, 41g carbs, 2.8g sugar, 0.9g salt

Wine Recommendation

The hot curry paste means you’ll need a cool, cloudy, wheat beer.

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