Chicken Family friendly Entrees

Preserved lemon and chicken cakes with rainbow couscous

Name: Preserved lemon and chicken cakes with rainbow couscous
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Yield: 12
Ingredients: 500g chicken mince; 2 1/2 tablespoons harissa (see note); 1 teaspoon ground cumin; 1 egg yolk; 1 preserved lemon quarter, white pith removed, rind finely chopped (see note); 1/4 cup mint leaves, chopped, plus extra leaves to serve; 1/2 cup (35g) fresh breadcrumbs; 1 cup (200g) couscous; 200ml Chicken Style Liquid Stock, heated; 400g can chickpeas, rinsed, drained; Juice of 1 lemon; 1/4 cup (60ml) olive oil; 250g packet rainbow salad (see note); 3/4 cup (225g) mayonnaise

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55m

20m

Preserved lemon & chicken cakes with rainbow couscous

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Preserved lemon adds a full hit of flavour to these little chicken cakes.

500g chicken mince
2 1/2 tablespoons harissa (see note)
1 teaspoon ground cumin
1 egg yolk
1 preserved lemon quarter, white pith removed, rind finely chopped (see note)
1/4 cup mint leaves, chopped, plus extra leaves to serve
1/2 cup (35g) fresh breadcrumbs
1 cup (200g) couscous
200ml Massel Chicken Style Liquid Stock, heated
400g can chickpeas, rinsed, drained
Juice of 1 lemon
1/4 cup (60ml) olive oil
250g packet rainbow salad (see note)
3/4 cup (225g) mayonnaise

Method

1.

Place chicken mince, 1/2 tablespoon harissa, cumin, yolk, preserved lemon, mint and breadcrumbs in a food processor and pulse to combine. Season. Form into 12 small patties and chill for 15 minutes.
2.

Preheat the oven to 200°C and line a baking tray with foil.
3.

To make the couscous, place couscous and 1 tablespoon harissa in a bowl, pour over the stock and stir to combine. Cover with plastic wrap and set aside for 10 minutes. Fluff with a fork then add chickpeas, lemon juice and 2 tablespoons oil, and season. Set aside to cool, then add rainbow salad.
4.

In a small bowl, combine mayonnaise with remaining 1 tablespoon harissa. Set aside.
5.

Heat remaining 1 tablespoon oil in a large frypan over medium heat and fry the patties for 2-3 minutes each side until golden. Transfer to the tray and place in oven for 8-10 minutes until cooked through. Serve with couscous and harissa mayonnaise.