Cooking time: 10-15 min
Preparation time: 25-30 mins
Serves: 2
Vegetarian: No
Ingredients:
- 2 tsp vegetable oil
- 2 chicken supremes
- 1, 250g packet of cooked beetroot, (the size varies, 3-4) each cut into 2cm wedges
- 1 tbsp balsamic vinegar
- 3 tbsp olive or chilli oil
- ¼ mild fresh red chilli, de-seeded and finely chopped
- 2 tbsp sliced mint
- 1, 250g packet of ready to eat harissa couscous
- Salt and caster sugar
Method:
- Pre-heat your oven to 200c/ 400f /Gas 6 upper middle shelf. Boil your kettle.
- Start with the chicken supremes.
- Get a medium sized ovenproof pan.
- Put it on a medium heat.
- Add the vegetable oil and get it hot.
- Season the chicken supremes with salt.
- Add them to the pan and fry, skin side down, over a medium to high heat, for 5-7 minutes until the skin is golden.
- Put the beetroot wedges around the outside of the chicken supremes in the pan.
- Put the pan in your pre-heated oven and roast, with the chicken still skin side down, for 10-12 minutes.
- Take the pan out of your oven turn the chicken skin side up on top of the beetroot.
- Leave to rest for 5 minutes.
While the chicken roasts, make the dressing:
- Get a medium sized bowl.
- Add the balsamic vinegar, 3 tbsp olive or chilli oil, chilli and sliced mint.
- Season to taste with salt and caster sugar.
- Heat the harissa couscous according to the instructions on the pack.
- Serve with the chicken, roast beetroot and dressing.
Tomato couscous with chicken legs and mangetout:
Cooking time: 25-30 mins
Preparation time: 15-20 mins
Serves: 2
Vegetarian: No
Ingredients:
- 1 tbsp vegetable oil
- 2 corn fed chicken legs
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive or sunblush oil
- 60g SunBlush Peppers
- 1 small pack (80-100g) mangetout or sugar snap peas
- 1 small orange
- Half a bunch (supermarket size) chives, thinly sliced
- 1, 250g pouch of ready to eat tomato couscous
- Salt, caster sugar and cayenne pepper
- Pre-heat your oven to 200c/ 400f /Gas 6 upper middle shelf.
- Boil your kettle.
- Start with the chicken legs; get a medium sized ovenproof pan.
- Put it on a medium to high heat.
- Add the vegetable oil and get it hot.
- Season the chicken legs with salt and cayenne pepper.
- Fry the legs, skin side down for 4-6 minutes until they are golden brown.
- Put the pan in the oven and roast for 15 minutes.
- Take the pan out of the oven and drain the fat.
- Turn the chicken legs skin side up and leave to rest for 5 minutes.
While the chicken roasts, make the dressing:
- Get a medium sized bowl.
- Add the vinegar, 3 tbsp olive or SunBlush oil, SunBlush Peppers and sliced chives.
- Grate or zest the orange zest over the top.
- Peel the orange with a sharp knife.
- Cut the segments out of the white membranes and add these to the dressing.
- Season to taste with salt, cayenne pepper and caster sugar.
- Put a colander in your sink.
- Fill a pan with boiling water from your kettle.
- Add salt.
- Bring back to the boil, add the mangetout, bring back to the boil, boil for 3 minutes or until tender.
- Drain the mangetout in your colander.
- Return them to the pan, sauté for 20 seconds to evaporate the last of the water.
- Season to taste.
- Heat the tomato couscous according to the instructions on the pack.
- Serve with the chicken legs, mangetout and dressing.
Moroccan couscous with lamb cutlets and rocket salad:
Cooking time: 15-20 mins
Preparation time: 15-20 mins
Serves: 2
Vegetarian: No
Ingredients:
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive, garlic or basil oil
- 4 dried apricots, diced 1/2cm
- 4 tbsp pomegranate seeds (about ½ a small pomegranate)
- 2 heaped tbsp sliced mint
- 1 tbsp vegetable oil
- 4 lamb cutlets
- 4 tbsp water
- 40g rocket (half a small pack)
- 125g (half a typical punnet) baby plum tomatoes, halved
- 1, 250g pouch of ready to eat Moroccan couscous
- Salt, caster sugar and raz-el-hanout or cumin
Method:
- Pre-heat your oven to 200c/ 400f /Gas 6 upper middle shelf.
- Start with the dressing.
- Get a medium bowl.
- Add the vinegar, extra virgin olive oil, diced apricots, pomegranate seeds and mint.
- Stir to combine the ingredients then season to taste with salt, sugar and raz-el-hanout.
- Put the dressing next to your cooker.
- Put a plate with a rack on top and a bowl to drain fat into next to your cooker.
- Get a medium sized ovenproof pan.
- Put it on a high heat.
- Add the vegetable oil and get it hot.
- Season the lamb cutlets with salt and raz-el-hanout or cumin.
- Put them into the pan and fry them for 2 minutes each side.
- Put the pan into your pre-heated oven for 2 minutes to roast.
- Put the lamb cutlets onto the rack and drain the fat into the bowl.
- Add the water to your pan.
- Bring to the boil and turn off the heat.
- Scrape all of the meaty goodies off the base of the pan then add this meaty liquid to the dressing.
- While the lamb fries and roasts, put the rocket and halved baby plum tomatoes onto your plates.
- Heat the Moroccan couscous according to the instructions on the pack.
- Serve with the lamb cutlets, rocket salad, tomatoes and the dressing.
Recipe and photo credit by- Merchant Gourmet