La Vera chicken

Name: La Vera chicken
Cook time: 20 min
Yield: 1
Cuisine: La Vera Spain

with citrus dressed Israeli couscous, capsicum and broccoli

Ready in around 20 mins

RECIPE FACT:

La Vera is an area in western Spain. The largest town is Jaraíz de la Vera. Located at the feet of the Sierra de Gredos mountain range.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE VEGETABLES:

Cut the broccoli into small bite size florets. Cut the roast capsicum into 1 cm cubes and set aside.
2. TO COOK THE ISRAELI COUSCOUS AND BROCCOLI:

Place the Israeli couscous in a pot and cover with plenty of boiling water. Season with salt and add a drizzle of olive oil. Bring to the boil over a medium heat and once up to the boil reduce to a simmer and cook for 14 mins. Add the broccoli and cook for another 2 mins. Remove from heat and drain using a sieve. Place in a salad bowl and allow to cool for a few mins. Shake the citrus dressing and stir through the Israeli couscous and broccoli along with the diced capsicum. Season with salt to taste. Set aside until serving.
3. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with paper towel. Cut each thigh into 3-4 pieces. Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken pieces and brown for 3-4 mins. Pour over half of the La Vera sauce and cook for another 3-4 mins.
TO SERVE:

Spoon Israeli couscous and vegetables onto plates and top with chicken pieces. Pour over the remaining La Vera sauce, and sprinkle over the toasted almonds.