Spicy Chicken With Chickpea Couscous |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Fast-roasting the chicken and cherry tomatoes in a hot oven gives this one-pot couscous dinner a fantastic juicy flavour. For a vegetarian version, use diced butternut squash or sweet potato in place of the chicken, and replace the chicken broth with vegetable broth. For a different flavour, add harissa paste instead of the crushed chili. Ingredients:
1 lb skinless boneless chicken breast, cut into chunks |
1 red onion, sliced |
9 ounces cherry tomatoes, halved |
1 (15 ounce) can chickpeas, drained |
2 teaspoons chili flakes |
1 tablespoon olive oil |
2 chicken stock cubes |
14 ounces couscous |
1 lemon, grated zest and juice |
1 ounce flat-leaf parsley, leaves roughly chopped |
Directions:
1. Preheat the oven to 400°F In a large roasting tin, mix the chicken pieces, red onion, cherry tomatoes and chickpeas with the chili and olive oil. Season and roast for about 10 mins.
.
2. Make up the stock with 2 1/2 cups boiling water. Stir the couscous into the roasting tin followed by the stock, lemon zest and juice. Return to the oven for 15-18 mins until the stock has been absorbed, the chicken is thoroughly cooked and there is no pink meat.
.
3. Stir the parsley through, using a fork to lightly separate the couscous.
4. Serve with a green salad.
|
|