Ingredients
Method
1.Preheat oven to 220°C/425°F.
2.Cook spices in a heated medium saucepan, stirring, until fragrant; add stock. Bring to the boil; stir in couscous. Remove from heat; stand, covered, about 5 minutes or until stock is absorbed, fluffing with fork occasionally.
3.Toss chicken in egg white; coat in couscous. Place chicken, in a single layer, in a large lightly oiled baking dish; bake, uncovered, in oven, for about 10 minutes or until chicken is cooked through. Cover to keep warm.
4.To make corn salsa, remove kernels from corn cobs. Cook kernels in a small pan of boiling water, uncovered, for about 2 minutes or until just tender; drain. Rinse under cold water; drain. Combine corn with remaining ingredients in a medium bowl.
5.Slice chicken thickly; serve with corn salsa.
You could also add some coarsely chopped fresh coriander or finely chopped fresh chilli to the corn salsa. Couscous, the North African cereal made from semolina, lends an intriguing crunch to the coating on the chicken.
Note
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