Baharat chicken
Ready in around 25 mins
- Energy: 2303kj (550Kcal)
- Protein: 34g
- Carbohydrate: 35g
- Fat: 27g
- Contains: Gluten, Milk, Sulphites
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BEFORE COOKING:
Boil the kettle.
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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.
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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.
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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.
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TO SERVE:
Spoon pearl couscous and vegetables onto plates. Top with baharat chicken and dollop with coriander yoghurt.
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- 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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