Chicken Breast with Pepper Sauce and Couscous

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Chicken Breast with Pepper Sauce and CouscousChicken glazed with fiery sauces is almost irresistible. Occasionally, I also use the sweet and sour sauce for seasoning chicken chunks. Generally, I serve them with rice or bread. But, today's recipe includes delicious couscous with sautéed broccoli and tomatoes. If couscous is not available, use short grain rice as a substitute. In fact, you can use leftover boiled rice by stir frying them with some veggies. One can also add some honey to the fiery sauce to tone down the hot flavor. You can also use the same sauce for grilling shrimps or squids in a charcoal oven. It is most essential to make long cuts in chicken pieces so that the sauce is absorbed well to enhance the flavor. Let's make this peppery delicacy!

Chicken Breast with Pepper Sauce and Couscous
Chicken Breast with Pepper Sauce and Couscous

Couscous and pepper sauce chicken breast

Enjoy this wholesome platter of delicious couscous and tender chicken breasts drenched in flavorsome and peppery sauce base to liven up your taste buds.

Preparation Time: 30 minutes
Cooking time: 40 minutes
Servings: 4

  • 800 gm chicken breast
  • 2 cups couscous
  • 1 cup broccoli (chopped)
  • 3 to 4 cherry tomatoes
  • 2 to 3 whole red chilies (dried & seedless)
  • 2 to 3 black peppers (coarsely ground)
  • 1/2 tsp ginger paste
  • 3 to 4 tsp whipped cream
  • 1 tsp onion paste
  • 1/2 tsp dried mint leaves (crushed)
  • 1 tsp unsalted butter
  • 5 tsp olive oil
  • salt to taste


  1. Make long cuts in chicken pieces with sharp butcher knife.
  2. Soak whole red chilies overnight in cold water to reduce their hotness.
  3. Soak couscous overnight in lukewarm water.
  4. Blend soaked red chilies into a smooth paste with 1 tsp of water.
  5. Take a small bowl and add whipped cream in it.
  6. Add red chili paste, black pepper, ginger paste, onion paste, dried mint leaves and salt in it.
  7. Mix it well and keep aside.
  8. Heat 1 tsp olive oil in a pan and add the seasoned whipped cream in it with 1/2 cup of lukewarm water.
  9. Simmer for about 6 to 7 minutes till the sauce is reduced with thick consistency.
  10. Drain all the water from couscous.
  11. Heat unsalted butter in a flat nonstick pan.
  12. Add couscous in it with salt.
  13. Stir fry for about 3 to 4 minutes and add 1 glass of water.
  14. Simmer with a covered lid till all the water dries up.
  15. Take a large bowl and add chicken pieces in it.
  16. Pour pepper sauce on top and apply well on all the pieces.
  17. Heat a flat pan with 3 to 4 tsp olive oil.
  18. Shallow fry all the chicken pieces from both sides till they turn light brown.
  19. Saute chopped broccoli and tomatoes in the same pan with a pinch of salt.
  20. Arrange couscous in the center of the serving plate.
  21. Place peppery chicken breast on one side and sautéed veggies on the other.
  22. Serve hot with your preferred garnish.


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