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Sweet Chilli Chicken with Fragrant Couscous

September 20, 2012

Give a Root

There’s nothing wrong with giving yourself a roll of the arm and a root when you cook great tasting food.  I thought this dish was just going to be something basic in technique and flavour but I was so wrong.  I was also feeling frugal.  Of course I always want good tasting food, but I just did not know how much of a pleasure this would be! Soy sauce and Sweet Chilli Sauce… a fantastic combination.  I also made a lovely couscous to go with the meal.  Everything just worked, I probably looked a little funny dancing with myself in the kitchen but hey I cook good food.

This recipe was adapted from ‘The Complete Low – Fat Cookbook’ (Bay Books).

(Serves 6)


1kg chicken thigh meat off the bone (chopped and prepared), 2 tbsps lime juice, 1/2 cup Thai sweet chilli sauce, 3 tbsps soy sauce, 2 tsps caster sugar, couscous, 1 tsp cumin, 1 tsp dried coriander, 1 tsp paprika, 1 tsp cinnamon, salad (to serve).


1. Put the chicken in a ovenproof dish.
2. Place the lime juice, sweet chilli sauce, soy sauce and sugar into a bowl.
3. Mix the marinade together then pour this over the chicken.
4. Cover the chicken in cling film then leave in the fridge for 2 hours.
5. Pre heat the oven to 180 – 200 degrees C and cook for 30 minutes until the chicken is cooked all the way through.
6. In the meantime put the couscous in a bowl (enough to serve the desired amount of people, maybe 1 -2 cups a person).
7. Boil water in a kettle and sprinkle the herbs and spices over the couscous and mix in well.
8. Cover the couscous with the boiling water, stir gently and leave for 10 minutes.
9. Fluff up the couscous with a fork.
10. When the chicken is cooked serve couscous and chicken with a salad.

Saffy’s Top Tip:

1. Use the left over sauce as a dipping sauce for toasted pita chips.


From → Main Meals, Sides

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