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1
Remove the skin and sinew from the chicken breasts and pull off the breast fillets.
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2
Using a very sharp knife, cut all the meat on the diagonal into very thin slices across the grain.
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3
Place in a non-metallic bowl and pare over the lemon rind, then add half the garlic and lemon oil.
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4
Add a pinch of salt and give about twelve turns of the pepper mill.
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5
Stir to combine, cover with clingfilm and chill for at least 30 minutes and up to six hours.
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6
Melt the butter in a large pan and add the remaining garlic, the chilli and coriander seeds.
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7
Cook for 1 minute, stirring and then add the spring onions and stock.
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8
Bring to the boil and season to taste, then pour in the couscous in a thin steady stream, stirring all the time with a wooden spoon until the stock is absorbed.
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9
Add the pickled ginger and lime rind and mix well to combine.
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10
Remove from the heat, cover and set aside for 5 minutes, fluffing up with a fork half way through to help the grains swell up.
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11
Add the tomatoes, olive oil, lime juice and fresh coriander, stir well again and cover with clingfilm.
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12
Set aside for up to six hours.
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13
Heat a heavy-based frying pan until very hot.
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14
Add the sunflower oil and flash fry the chicken until tender and lightly caramelised.
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15
Add the juice of half a lemon then tip out on to kitchen paper to drain.
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16
The couscous can be served at room temperature or it can be heated in a microwave on high for 2-3 minutes, just make sure you puncture the clingfilm first.
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17
Place a pile in the centre of each the serving plate and scatter around the chicken.
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18
Place the salad leaves in a bowl, season and then dress with the remaining olive oil and a squeeze of lemon juice.
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19
Pile on top of the couscous and drizzle the remaining lemon oil around the edge of the plate to serve.
