Red capsicum and basil butter chicken with couscous salad

Step 1

Preheat grill on high. Cook capsicum, skin-side up, under grill for 6-8 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes (this will help lift the skin). Peel the skin from the capsicum and finely chop the flesh.

Step 2

Preheat oven to 200°C. Place the capsicum, butter and basil in a bowl and stir to combine. Run your finger under the skin of each chicken maryland to loosen skin and create a pocket. Divide the butter mixture into 4 equal portions. Press 1 portion of butter mixture into the pocket of each chicken maryland, smoothing the skin over to enclose.

Step 3

Place the chicken, skin-side up, in a large roasting pan. Season with salt and pepper. Roast in oven for 35 minutes or until juices run clear when a skewer is inserted into the thickest part of the chicken. Remove from oven and cover with foil. Set aside for 10 minutes to rest.

Step 4

Meanwhile, to make the couscous salad, place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the lemon juice, almonds, green shallot, parsley and currants and stir to combine.

Step 5

Divide couscous salad among plates. Top with chicken marylands and drizzle with any pan juices. Serve immediately.