Barbecue Arbeque Chicken
Member recipe

Barbecue Arbeque Chicken

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Servings

Serves 4

Barbecue Arbeque chicken with coriander cous-cous and elderflower roasted vegetables. Turn simple barbecued chicken into something really special by serving with lightly scented elderflower roasted vegetables, a real twist on a summer favourite.

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Ingredients

  • 4 chicken breasts, or a selection of thighs and drumsticks
  • 1 red pepper
  • 1 yellow pepper
  • 1 red onion
  • 1 courgette
  • 4 small bunches cherry tomatoes
  • 3tbsp bottlegreen elderflower cordial
  • 2tbsps olive oil
  • 250g cous-cous
  • 400ml vegetable stock
  • Handful of fresh coriander

Method

    1. Pre-heat oven to 200c, gas mark 6. Core, de-seed and cut the peppers into wedges.
    2. Peel and quarter the red onion, cut the courgette into thick slices. Place on a baking tray with the cherry tomatoes. Pour over the bottlegreen elderflower cordial and 1tbsp of the olive oil, toss until coated. Cook for approx 20-30 mins until softened and beginning to char a little
    3. Meanwhile, barbeque or grill the chicken for approx 20-30 mins until cooked through and piping hot
    4. Make the cous-cous by placing in a bowl with the remaining olive oil, bring the stock to the boil, pour over and stir, cover and leave to absorb the liquid. Fluff up with a fork
    5. Finely chop the coriander and stir into the cous-cous
    6. Serve the chicken on a bed of cous-cous with the roasted vegetables, spooning over all the lovely elderflower juices.

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