As Beyoncé Etta James once sang, At Last. At long last, I can use the word spatchcock.Spatchcocking the chicken cuts down on the cooking time, and offers linguistic joy! An old friend of mine used to make compilations of ska punk cover versions, called Spatchcock (vol.1, 2 etc.). I hope that this meal lives up to the genius that is I Fell Asleep on My Arm by the Aquabats.The chicken is simple but full of flavour. Using the pan juices to cook the cous cous adds all the colour and flavour you could hope for. The simplicity if these parts allows you to have some fun with corn on the cob, rather than just contenting yourself with slathering butter on it.I first had corn like this from Eat Drink Love Taco in St Kilda, Australia. On the off chance you’re near there, please get a steak and chorizo burrito and tell me how it was. If I could get it shipped 10000 miles to me, I would. Tex Mex heaven.

Easy side dish, I like to serve with grilled salmon.

Sometimes I do not feel like cooking, so couscous seems like a perfect solution. My kids often help out in preparing this simple dish, and it makes them more eager to eat it.

This dish came about while brainstorming for a new way to cook prawns that required minimal effort. Not only did it meet both criteria, it was also a big hit with our daughter. Considering how much of a critic she's becoming, that's a pretty huge accolade. The version in the photo above came out a little saucier than intended. That's been accounted for and adjusted in the recipe below.

I am in love with this dish. The slight spice with rich tomato and citrus flavours makes this a beautiful tasting meal

A taste of shrimp scampi. Healthy couscous and vegetables. This is my quick warm weather lunch or dinner. Great taste, little effort. I hope you will enjoy!

thanks for trying! :grace

I thought that this should work well in bentos, and tried it out.They really go well with rice or with drinks.If you are using this in a bento, marinate the chicken the night before in the refrigerator.Since the marinade has mirin in it, the chicken tends to burn easily. Pan fry over low heat to prevent that.The shiso leaves stick easily, so be careful not to cook the chicken for too long after wrapping the pieces with shiso leaves. Otherwise the leaves will turn black.When you turn over the chicken after putting on the shiso leaves, cooking chopsticks are better suited than a spatula. Recipe by Makuma-

Tender chicken thighs in a roasted red pepper cream sauce. I served it with gnocchi but it would work great with pasta as well.

Nice fresh pasta with a rich taste.