Spicy Chicken with Chickpea Couscous
Serves: 4Ingredients
- 400g pack Chicken Breast Chunks
- 1 red onion, sliced
- 250g / 9 oz cherry tomatoes, halved
- 410g can chickpeas, drained
- 2 tsp Crushed Chilli
- 1 tbsp olive oil
- 2 Chicken Stock Cubes
- 400g /14 oz Couscous
- Grated zest and juice of 1 lemon
- 20g pack fresh flat-leaf parsley, leaves roughly chopped
Method
- Preheat the oven to 200°C, gas mark 6. In a large roasting tin, mix the chicken pieces, red onion, cherry tomatoes and chickpeas with the chilli and olive oil. Season and roast for about 15 minutes.
- Make up the stock with 600ml boiling water. Stir the couscous into the roasting tin followed by the stock, lemon zest and juice. Return to the oven for 15-18 minutes until the stock has been absorbed, the chicken is thoroughly cooked and there is no pink meat.
- Stir the parsley through, using a fork to lightly separate the couscous. Serve with a rocket and watercress salad.
Cook's tips
- For a vegetarian version, use diced butternut squash or sweet potato in place of the chicken, and replace the chicken stock with vegetable stock.
- For a different flavour, add harissa paste instead of the crushed chilli.
Hazel Ryder