Salad with farm chicken, couscous and Uzbek tomatoes
2 servings
60 minutes
Recipe from Denis Sobolev, chef of the restaurant "XVII".
1
Prepare the chicken. Mix adjika with 2 tablespoons of vegetable oil in a bowl. Add minced garlic. Cut the chicken in half, place it in the marinade, coat well on all sides, cover with film and let marinate for 1 hour.
- Adjika: 2 tablespoons
- Vegetable oil: 2 tablespoons
- Garlic: 1 clove
- Chick: 1 piece
2
Place the marinated chicken on a baking sheet and send it to a preheated oven at 200 degrees for 35-40 minutes.
- Chick: 1 piece
3
Pour couscous with boiling salted water in a 1/2 ratio, cover with a lid, and let it steam for 10 minutes.
- Couscous: 200 g
- Sea salt: to taste
4
Cut the tomatoes in half, scoop out the seeds and pulp with a spoon, and dice the tomatoes into small cubes.
- Tomatoes: 50 g
- Kumato Tomatoes: 50 g
5
For serving, transfer the couscous to individual bowls, add chopped tomatoes, and dress with olive oil. Cut the chicken into large pieces, place it on the couscous, and drizzle with ebara sauce. Garnish with cilantro leaves.
- Couscous: 200 g
- Tomatoes: 50 g
- Olive oil: 2 tablespoons
- Chick: 1 piece
- Ebara sauce: 20 ml
- Coriander: 10 g