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Baharat chicken

with coriander yoghurt and pearl couscous

Ready in around 25 mins

RECIPE FACT:
Baharat translated from Arabic means “spices” and is used for flavouring meat stew and fish.
Nutritional Info:
  • Energy: 2303kj (550Kcal)
  • Protein: 34g
  • Carbohydrate: 35g
  • Fat: 27g
  • Contains: Gluten, Milk, Sulphites
Serving Amount:
Serves 1 person
Cooking Instructions:
  • BEFORE COOKING:

    Boil the kettle.

  • 1. TO PREPARE THE COUSCOUS:

    Fill a pot with boiling water from the kettle, season with salt and bring back to the boil over a high heat. Once boiling add the pearl couscous, turn the heat to medium and cook for 12 mins. Drain into a colander, fluff with a fork and set aside.

  • 2. TO PREPARE AND COOK THE VEGETABLES:

    Using half the capsicum, remove the seeds, then cut into ½ cm slices. Using half the red onion, cut into ½ cm slices. Spray a non-stick frying pan with oil, add the capsicum, sliced onion and cook for 3-4 mins. Place the vegetables into a salad bowl with the pearl couscous. Just before serving add the rocket, pour over the orange dressing, season with salt and pepper and toss to combine.

  • 3. TO PREPARE AND COOK THE CHICKEN:

    Remove the free-range chicken thigh from its packaging and pat dry with a paper towel then cut into 3 even pieces and place into a mixing bowl. Add the baharat spices, drizzle with olive oil and mix until coated. Spray oil into a non-stick frying pan and place over a medium-high heat. Once hot, add the chicken and cook for 3-4 mins each side or until cooked through-adjusting the heat if necessary.

  • TO SERVE:

    Spoon pearl couscous and vegetables onto plates. Top with baharat chicken and dollop with coriander yoghurt.

Ingredients In your box:
  • 1 pack of free-range chicken thighs
  • 1 sachet of pearl couscous
  • 1 pot of coriander yoghurt
  • 1 pot of orange dressing
  • 1 sachet of baharat spices
  • 1 bag of rocket
  • 1 capsicum
  • 1 red onion

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