This Marley Spoon recipe is delicious, especially in the summer with fresh peaches, zucchini, corn and tarragon.
- 3 oz Irsaeli couscous
- 1 ripe peach
- 1 zucchini
- 1 ear of corn
- 1/4 oz. tarragon, fresh
- 2 oz mayonnaise
- 1/4 oz piri-piri spice blend
- 12 oz boneless, skinless chicken breasts
- 1 oz blue cheese crumbles
- olive oil, salt and pepper, and white wine vinegar or vinegar of your choice
At the same time, you will cook couscous, grill vegetables and fruit, and then grill chicken. It's easiest if you prepare everything to start.
Prepare: Halve the peach and discard the pit. Do not peel. Cut zucchini crosswise and then slice into 3/4-inch slices. Shuck the corn, remove any corn silk.
Pick tarragon leaves from stems. Discard stems. Chop half the tarragon and leave the rest whole.
Whisk together 2 oz. mayonnaise and 1 tsp water for mayo mixture. Slowly add in 1/4 oil while constantly whisking. Use 1 T. mayo for chicken marinade. Use the rest for aoili.
Prepare aoili with chopped tarragon and salt and pepper. Set aside for serving.
Wash and dry the chicken on paper towels. Pat it dry and season with salt and pepper.Take 1 T of the mayo mixture, 1 tsp. vinegar and all the piri-piri spice to make the marinade. Place marinade and chicken in small bowl and marinate for at least 10 minutes.
Couscous: With 1 T. olive oil in a saucepan, cook the couscous until golden brown, about 3 minutes. Add 3/4 c. water and 1/2 tsp salt to the couscous and cover and bring to a boil. Reduce heat and cook until liquid is absorbed - about 10-12 minutes. Set on a plate to cool.
Veggies and fruit: Brush grill or grill pan with oil. Brush peach halves, zucchini slices and whole corn with oil and salt and pepper, place on grill, cut side down. Cook turning occasionally until peaches are charred and softened 6-8 minutes. At the same time grill the zucchini and corn, turning corn occasionally, 8-10 minutes until tender and charred. Transfer to a cutting board. Cut peaches and zucchini into 1/2 inch chunks and cut kernels from the corn cob.
Chicken: Place chicken on a grill and cook until lightly charred and cooked through 3-4 minutes.
Couscous Veggie/Fruit Salad: Mix peach and veggies, blue cheese, whole tarragon leaves, 1 T olive oil, 2 tsp. vinegar and any resting juices from the chicken. Season with salt and pepper.
Slice grilled chicken. Serve with piri-piri chicken and tarragon aoili and the couscous salad.
Note: You can grill your veggies and fruit, and your chicken on any grill OR on a grill on a gas cooktop.
