Chicken Teriyaki with Pea Couscous
1 serving
15 minutes
Teriyaki chicken with pea couscous is a refined dish that combines the rich, sweet-salty flavor of teriyaki with the tender texture of chicken fillet and airy couscous. This recipe draws inspiration from Chinese cuisine, where teriyaki sauce plays a key role in adding depth to meat dishes. The chicken fillet is marinated in a rich sauce infused with balsamic vinegar and lemon aroma and then fried in a Parma ham coating, creating a crispy and savory crust. The pea couscous complements the meat with the freshness of mint and cilantro, forming a harmonious balance between juiciness, spiciness, and lightness. This dish is perfect for dinner when you want to enjoy complex yet balanced flavors that reveal traditional notes of Eastern cuisine in a modern interpretation.
1
Mix couscous with ground paprika and rub it with melted butter using your hands. The grains should absorb the butter and look like large wet sand. Pour boiling water (100 ml) over the couscous, stir, cover with a lid, and let it sit for three minutes.
- Couscous: 125 g
- Paprika: pinch
- Melted butter: 20 g
2
During this time, pound the chicken fillet into a thin patty (the bottom of a pan is perfect for this purpose: wrap the chicken in a piece of foil and hit it flat a couple of times).
- Chicken fillet: 150 g
3
Mix olive oil with balsamic vinegar, teriyaki sauce, and the juice of half a lemon, season with salt and pepper, and marinate a piece of chicken fillet in this mixture for five minutes. Then wrap it in slices of Parma ham and fry on both sides in a small amount of olive oil. About three to four minutes on one side and two to three on the other. The time depends on how thinly you pounded the fillet, how thick the layer of Parma ham is, and other accompanying factors.
- Olive oil: 20 ml
- Balsamic vinegar: 10 ml
- Teriyaki sauce: 1 tablespoon
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
- Parma ham: 20 g
4
Meanwhile, in another pan, steam a handful of frozen green peas in a small amount of water or sauté them in melted butter. The peas should heat well but not start to burst or wrinkle. Add the peas to the couscous, mix in finely chopped mint, pour in a little boiling water, stir, cover, and let sit for another three minutes.
- Green peas: 50 g
- Mint: 5 g
5
Mix the cooked couscous with chopped cilantro and serve with sliced chicken.
- Coriander: 5 g