Blackened Chicken with Moroccan Cous Cous

Thu, 2 January 2025

INGREDIENTS

For the Cous Cous:

• 30ml olive oil (about 2 tablespoons)

• 500ml boiling water or broth

• 5 g salt (about 1 teaspoon)

• 300g Cous cous

• 2-3 tbsps of harissa paste

• Zest and juice of 1 lemon

• Chopped coriander

For the chicken:

• 2 x 200g skinless free-range chicken breasts

• 1 heaped teaspoon ground allspice

• 1 heaped teaspoon smoked paprika

• Olive oil

• 2 mixed-colour peppers

To Serve:

• 4 tablespoons fat-free natural yoghurt

• Micro Greens

• Pomegranate

METHOD

1. For the cous cous place it into the bowl with some salt, olive oil and the boiling water. Cover and sit for 5 minutes until cooked. Fluff with a fork and add the harissa, herbs and lemon

2. On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, the allspice and paprika. Fold over the paper, and flatten the chicken to 1.5cm thick with a rolling pin.

3. Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, or until blackened and cooked through.

4. Deseed the peppers, cut into nice strips and add to the frying pan, tossing regularly

5. Plate it all up on a platter with the cous cous, chicken and finish with dollops of yoghurt and herbs.