SPICY CHICKEN WITH CHICKPEA COUSCOUS
Fast-roasting the chicken and cherry tomatoes in a hot oven gives this one-pot couscous dinner a fantastic juicy flavour. For a vegetarian version, use diced butternut squash or sweet potato in place of the chicken, and replace the chicken broth with vegetable broth. For a different flavour, add harissa paste instead of the crushed chili.
Provided by English_Rose
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F In a large roasting tin, mix the chicken pieces, red onion, cherry tomatoes and chickpeas with the chili and olive oil. Season and roast for about 10 mins.
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- Make up the stock with 2 1/2 cups boiling water. Stir the couscous into the roasting tin followed by the stock, lemon zest and juice. Return to the oven for 15-18 mins until the stock has been absorbed, the chicken is thoroughly cooked and there is no pink meat.
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- Stir the parsley through, using a fork to lightly separate the couscous.
- Serve with a green salad.
Nutrition Facts : Calories 764.6, Fat 16.3, SaturatedFat 3.9, Cholesterol 73, Sodium 997.3, Carbohydrate 110.8, Fiber 12.7, Sugar 3, Protein 43.5
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