Summer is here and the holidays are upon us, so dig out the barbecue, and invite your friends over to spend a day in the sun! Forget the usual sausages, burgers and chicken drumsticks, instead treat your guests with bottlegreen's delicous Arbeque chicken.
Barbecue succulent chicken pieces until cooked through and piping hot, generously pour bottlegreen's elderflower cordial over a selection of summer vegetables and roast until softened and lightly-scented, before serving with fluffly coriander cous-cous.
The delicate elderflower flavour adds a delicious twist to this traditional summer dish, putting variety back into your alfresco dining experience!
Barbecue Arbeque chicken with coriander cous-cous and elderflower roasted vegetables
Serves 4
Ready in 30 mins
Ingredients
4 chicken breasts, or a selection of thighs and drumsticks
1 red pepper
1 yellow pepper
1 red onion
1 courgette
4 small bunches cherry tomatoes
3tbsp bottlegreen elderflower cordial
2tbsps olive oil
250g cous-cous
400ml vegetable stock
Handful of fresh coriander
Method
1. Pre-heat oven to 200c, gas mark 6. Core, de-seed and cut the peppers into wedges.
2. Peel and quarter the red onion, cut the courgette into thick slices. Place on a baking tray with the cherry tomatoes. Pour over the bottlegreen elderflower cordial and 1tbsp of the olive oil, toss until coated. Cook for approx 20-30 mins until softened and beginning to char a little.
3. Meanwhile, barbeque or grill the chicken for approx 20-30 mins until cooked through and piping hot.
4. Make the cous-cous by placing in a bowl with the remaining olive oil, bring the stock to the boil, pour over and stir, cover and leave to absorb the liquid. Fluff up with a fork.
5. Finely chop the coriander and stir into the cous-cous.
Serve the chicken on a bed of cous-cous with the roasted vegetables, spooning over all the lovely elderflower juices.
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