Moorish baked chicken

Name: Moorish baked chicken
Cook time: 25 min
Yield: 2

with roasted cauliflower and toasted almonds

Ready in around 25 mins

RECIPE FACT:

The Moors helped develop agriculture in Spain and introduced crops such as citrus fruit, apricots and figs.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210℃ (fan bake). Boil the kettle.
1. TO COOK THE CAULIFLOWER:

Line an oven tray with baking paper. Cut the cauliflower into small bite sized pieces and place in the dish. Spray with oil, season with salt and bake in the oven for 8 mins. Peel and grate the carrot and finely chop the curly parsley and set aside.
2. TO PREPARE THE COUSCOUS:

Place the seasoned couscous into a heat proof bowl. Using boiled water from the kettle, pour ½ cup of water over the top and cover with a plate. Leave for 8-10 mins.
3. TO COOK THE MOORISH CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast into 3 even pieces. Remove the cauliflower from the oven and place the chicken on the tray with the cauliflower. Season with salt and pour the Moorish sauce over the chicken. Bake in the oven for a further 12-15 mins or until chicken is cooked through.
4. TO FINISH THE COUSCOUS:

Drizzle the couscous with a little olive oil. Using a fork, fluff the grains lightly then add to a salad bowl. Add the roasted cauliflower, baby spinach and carrot then toss to combine. Sprinkle the toasted almonds and apricots over the top.
TO SERVE:

Spoon couscous onto plates and top with Moorish chicken. Pour over any remaining sauce and roasting juices. Dollop with yoghurt and sprinkle with the parsley.