- 700ml/1¾pints vegetable oil
- 1 skinless chicken breast, trimmed into strips
- 150g/5½oz flour, seasoned with salt and freshly ground black pepper
- 1 free-range egg, beaten
- 100g/3½oz couscous
- 1 tbsp olive oil
- 50g/2oz leeks, chopped
- pinch of chilli powder
- 1 beef tomato, roughly chopped
- 1 tbsp tomato purée
- 2 tbsp tomato ketchup
- 1 tbsp red wine vinegar
- 1 tbsp caster sugar
- 75g/3oz coriander, roughly chopped
- 200g/7oz cooked couscous
- salt and freshly ground black pepper
- For the chicken, heat the vegetable oil in a heavy-bottomed saucepan. The oil is ready when a breadcrumb dipped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Coat the chicken in the flour, dip in the egg, then coat in couscous. Deep fry the chicken for 5 minutes until golden and thoroughly cooked through. Remove with a slotted spoon and drain on kitchen towels.
- To make the sauce, heat the oil in a frying pan. Add the leek and chilli and fry for 1 minute. Add the chopped tomato, tomato purée, ketchup, vinegar, sugar and half the coriander. Cook for 2 minutes.
- Mix the cooked couscous with the tomato sauce and season well with salt and freshly ground black pepper.
- To serve, spoon the spicy couscous into the centre of a warm plate, place the chicken on top and sprinkle with the remaining chopped coriander.