Bermuda Chicken with Cous Cous

INGREDIENTS

16 pcs Chicken, cut from the thighs & legs, then chopped into 1 inch wide pieces
24 oz Cous Cous
2 Bermuda Bananas – sliced
1 Leek – julienne sliced
6 oz Bermuda Lobster Meat
4 oz Coconut Milk
¼ cup Cilantro
3 tbl Oil

Serves 4

PROCESS

Couscous should be cooked like rice Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook (no peeking!) until liquid is absorbed. Fluff to separate.

Heat the oil in a skillet on medium heat then add the Chicken; cook on both sides for at least 10 minutes until chicken is cooked throughout. Then add the lobster meat and sauté.   Add the cilantro, leeks and coconut milk and blend. Add the sliced Bananas last for warming only.

Place the couscous on the plate, top with pieces of chicken and spoon the sauce over the chicken.