Easy Chicken with Couscous2015-06-28
- Servings : 4
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
- 1 large courgette
- 1 red pepper
- 1 yellow pepper
- 1 medium red onion
- 1 small sweet potato
- 2 cloves of garlic
- 3-4 chicken thighs (or a tin 400g of drained chickpeas for vegetarian option)
- 1 tbsp oil
- 200g couscous
- 300ml (1/2 pint) boiling water
- Handful of fresh mint or coriander
- Juice o 1/2 orange, pips removed
Het the oven on 190°C (gas mark 5). Cut the courgette into small pieces. Cut the peppers in half, take out the seeds and cut into small pieces. Put the vegetables and the garlic cloves (still in their skins) with the chicken onto a lightly greased baking tray; drizzle the oil over them. Roast in the oven for 35mn or until the chicken is cooked through.
Meanwhile, put the couscous into a bowl and pour the boiling water over it. Put a plate on top and leave for the couscous to absorb the water (10-15mn). Finely chop the mint or coriander
Once the veg and the chicken are cooked, remove from the oven and cut the cooked chicken into small pieces, taking care to remove any bones and gristly bits. Fluff up the couscous with a fork, squeeze the garlic out of its skin and add to the couscous along with the veg, herbs and chicken. Squeeze the orange juice into the couscous and mix everything together.
TIPS: You can use this recipe when weaning your baby. Babies enjoy exploring the texture of the couscous. Cut the vegetables into stick shapes before cooking to serve as finger food.
DID YOU KNOW? You can leftovers in the fridge and serve cold the next day as a snack. Cooked couscous must be refrigerated within an hour of cooking and eaten within 24 hours.