As it’s Valentines Day today and I haven’t gotten any further than baking some heart shaped jammy dodgers I thought it quite topical to simply share with you a recipe that I love….
I’ve been holding this recipe back for a while because I haven’t really found the right moment or season to share it, but I think this could be it. I mean, who doesn’t love chicken for a start!? I am also currently pretty obsessed with giant cous cous and am dreaming away the cold days in hope of Summer. This recipe spells summer for me and so why not treat someone that you love to a little taste of things to come with the fresh and zingy flavours of this dish….
For the Chicken
- 2 cloves garlic – peeled and finely chopped
- 1 handful fresh mint – finely chopped
- 1 handful fresh parsley – finely chopped
- 1 handful fresh coriander – finely chopped
- 1 pinch sugar
- 2 large chicken breasts
- 1 tsp ras al hanout
- 1 small handful plain flour
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 40g garlic and herb cream cheese
For the cous cous
- 270g squash – peeled and cut into cubes
- splash olive oil
- 2 red peppers – cut into chunks
- 100g giant cous cous
- 1 vegetable stock cube
- 2 spring onions – finely chopped
- 1 heap tsp ras el hanout
- 1 tbsp lemon juice
For the dressing
- 1 tbsp yoghurt
- 1 tbsp lemon juice
- 1 pinch fresh mint
- 1 pinch fresh parsley
- ½ tbsp. cider vinegar
- Roasted tomatoes
- Handful mixed leaves
Okay, so to prep your chicken breasts your aim is to have a flat piece of chicken that you can stuff and roll. To do this, slice through the fat bit of the chicken breast (but don’t cut straight through) and then roll it out.
Place the chicken between two sheets of cling film and bash with a rolling pin to flatten out.
Mix together the garlic, sugar and herbs and spread this over the chicken. Roll the chicken up like a Swiss roll and then wrap them tightly in cling film so it’s well sealed. Repeat the process with the second breast.
Chill until you’re ready to cook your chicken
Pre-heat the oven to 180’C
Toss the splash and the peppers in a little olive oil and roast for half an hour, stirring half way through.
In the meantime, make the cous cous according to the pack instructions with the stock cube.
Once cooked, stir in the vegetables, spices, onions and lemon juice.
To cook the chicken, heat a large saucepan of boiling water and turn to a simmer.
Place the wrapped chicken in the pan and cook for 15 minutes.
Once cooked, place in a large bowl and cut open the cling film to let out all the juices.
Mix together the flour and the ras el hanout on a plate and roll each chicken breast in it
Heat a frying pan with a splash of oil and fry the chicken until golden. Pour in the reserves juices and heat through until bubbling away.
Turn off the heat and stir in the cream cheese stir and lemon juice. Give the mixture a good stir until smooth.
Plate up the cous cous and whiz together all the ingredients for the dressing.
Pour the dressing over the cous cous and then add the chicken to the plate.
Pour over the sauce and enjoy.
- Calories – 634
- Fat – 30g
- Carbs – 57g
- Sugars – 20g
- Protein – 48g