BBQ Chicken Supreme with Lemon Dressing and Roasted Vegetable Couscous
Ingredients:
- Chicken supremes, skin-on if possible (4)
- Olive oil (2 tbsp, plus extra for vegetables)
- Smoked paprika (1 tsp)
- Dried oregano or thyme (1 tsp)
- Lemons (3)
- Salt
- Black pepper
- Dijon mustard (1 tsp)
- Honey (1 tsp)
- Extra virgin olive oil (5 tbsp)
- Couscous (250 g)
Method:
BBQ chicken supreme
This is a proper sunny table recipe: juicy chicken from the barbecue, a bright lemon dressing, and a generous roasted vegetable couscous underneath. Chicken supreme is a lovely cut because the skin protects the breast and keeps it moist, and if it has the little wing bone attached it looks almost restaurant-like.
Rub the chicken with olive oil, smoked paprika, oregano or thyme, lemon zest, salt, pepper and a small squeeze of lemon juice. Leave it for at least 30 minutes, or longer in the fridge if you can. The lemon should perfume the meat, not cook it, so do not drown it in juice.
Roasted vegetable couscous
Heat the oven to 200 C. Cut the courgette, peppers, red onion and aubergine into friendly pieces and put them in a roasting tray with the cherry tomatoes. Add olive oil, cumin or smoked paprika, salt and pepper, then roast for about 30 to 35 minutes until soft, sweet and a little caramelised at the edges.
Put the couscous in a large bowl, pour over the hot stock, cover with a plate and leave for 5 to 10 minutes. Fluff with a fork, then fold in the roasted vegetables and plenty of chopped herbs. A handful of toasted almonds, pine nuts, raisins or crumbled feta makes it more festive, but it is already good without them.
Lemon dressing
Whisk together the juice of 2 lemons, the zest of 1 lemon, extra virgin olive oil, Dijon mustard, honey, salt and pepper. Add chopped parsley, mint or basil if you like. The dressing should be sharp, glossy and lively: it is there to wake up the chicken and make the couscous taste like summer.
BBQ and serve
Cook the chicken on a medium barbecue, skin-side down first, then turn it gently until golden and cooked through. Depending on thickness this takes about 18 to 25 minutes. The safest check is that the thickest part reaches 74 C. Rest the chicken for 5 minutes.
Spoon the roasted vegetable couscous onto a large platter, place the BBQ chicken supremes on top, and drizzle everything with the lemon dressing. Serve with extra lemon wedges and, ideally, a cold glass of white wine or rose.