Smoky Hickory barbecue chicken paired with a flavourful couscous, studded with roma tomatoes, cucumber, olives, onions and cilantro, along with a sweet side of red cabbage slaw – a perfect for summer meal.
Ingredients:
- 1 cup chicken broth (from 32-oz carton)
- 3/4 cup uncooked couscous
- 4 oz lemon juice
- 1 cup cubed plum (Roma) tomatoes (3 medium)
- 16 oz of boneless chicken breast
- 8 oz Hickory Smoked BBQ Sauce
- 10 oz Red Cabbage
- 3 oz of Mayo
- 3 oz of Raisins
- 1 Tablespoon of Sugar
- 4 oz julienne carrots
- 1/2 cup halved pitted kalamata olives
- 1/4 cup chopped fresh or 1 tablespoon cilantro
- 2 tablespoons olive or vegetable oil
- 1/8 teaspoon salt
Preparation:
- In a 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
- In a large bowl, place tomatoes, cucumber, olives, onions and cilantro. Stir in couscous.
- In a small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over olive oil mixture and toss. Cover; refrigerate 1 hour to blend flavors.
- In a small bowl, mix shredded red cabbage with mayo, julienne carrots, sugar, and raisins. Add salt and pepper to taste.
- Cut chicken breast into three pieces on a bias and lightly season with salt and pepper. Heat skillet with oil until smoking point is reached, cook chicken breast evenly on both sides until well done. Baste chicken breast with Hickory Smoked BBQ sauce. Serve with couscous salad and red cabbage slaw.
Gosling’s Wine of the Week
Gosling’s have chosen the perfect wine for Chef Will’s BBQ Chicken, Belle Glos Meiomi Sonoma Coast Pinot Noir 2012.
This wine is a bright deep garnet colour. On the nose, aromas of cola, blackberries and a sweet cedar note. The wine has a greatly layered palate abundant in flavour and texture.
This is a fine wine from California and it has a bright fresh finish.
The retail price is $32.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on July 30, 2013
