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Blackened Chicken with
Vegetable Couscous |
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| Serves 4 |
Prep 35 mins + 20 mins
marinating |
Cook 20 mins |
Easy |
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My rating |
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Ingredients
4 skinless chicken breasts
400ml Vegetable stock |
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For the Mediterranean couscous
200g couscous
300ml vegetable stock
1 red or pepper deseeded and finely diced
1 courgette, finely chopped
2 tbsp olive oil
2 tbsp chopped parsley
Grated zest and juice of 1/2 lemon
seasoning
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For the
blackened chicken marinade
1/2 tsp ground cumin
1 tsp ground fennel seeds
1 tsp paprika
1 tbsp dark soft brown sugar
2 tbsp light reduced salt soy sauce
1 tsp balsamic vinegar
1 tsp chopped thyme leaves
1 tbsp tomato puree
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Mix together all the marinade
ingredients in a non-metallic bowl, add the chicken and
turn it so it is coated in the marinade. Cover and leave
to marinate in the fridge for at least 20 minutes.
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Preheat the oven to
200C/400F/Gas 6. Remove the chicken from the marinade and
put in a roasting tin. Roast for 15-20 mins until
blackened on the outside and the juices run clear when the
thickest part of the chicken is pierced with the tip of a
sharp knife. Leave the chicken to rest for 2 mins before
slicing and serving.
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While the chicken is cooking,
make the couscous. I use couscous in a bag, to be cooked
for 1min 30 sec. Take the bag out as per the packet
instructions and fluff up in a bowl.
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Put the peppers and courgette
in the bowl, drizzle with the oil and toss together, then
add them to the couscous with the herbs, lemon zest and
juice. Mix together and serve with the chicken.
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DAILY
DINNERS 
