Greek Style Chicken
with Basil Couscous
- Barley
- Cereals containing gluten
- May contain traces of allergens
- Celery
Inspo: Story about delicious greek combination of chicken and feta?!
Ingredients
150 grams
Couscous
7.5 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
100 grams
Feta Cheese
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 carton(s)
Tomato Passata
30 grams
Tomato Puree
2 unit(s)
Garlic Clove
3 unit(s)
British Chicken Thighs
12 grams
Basil
1 unit(s)
Red Onion
Not included in your delivery
300 milliliter(s)
Water for the Couscous
200 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C. Halve, peel and thinly slice the red onion. Remove the stalk top from the aubergine. Halve lengthways, slice each half into four strips and then chop into 1cm chunks. Heat a drizzle of oil in a frying pan over medium heat. Add the onion and aubergine and cook, stirring occasionally, until softened, 5-7 mins. Tip: Add a pinch of sugar if you have some to help them caramelise.
Meanwhile, pick the basil leaves from their stalks and roughly chop the leaves. Finely chop the stalks (keep them separate). Peel and grate the garlic. Bring the water (amount specified in the ingredient list) to the boil in a large saucepan. Add the basil stalks and a pinch of salt. When the water is boiling, add the couscous, pop a lid on the pan and remove from the heat. Leave to one side until you are ready to serve.
Put the chicken thighs on a baking tray, drizzle over some oil and season with a pinch of salt and pepper. Roast on the top shelf of your oven, 20 mins. Tip: The chicken is cooked when it is no longer pink in the middle.
Once the veggies have softened, add the garlic and tomato purée. Fry for 1 minute, stirring occasionally. Add the tomato passata, Worcester sauce (check the amount specified in the ingredients list!) and water (amount specified in the ingredient list). Bring to the boil, lower the heat and simmer until thickened, 10 mins. Tip: If it looks dry, just add a splash of water!
When the chicken is cooked, transfer to a plate and use two forks to shred the meat. Add the shredded chicken to the veggies and stir everything together. Taste to check the seasoning - add more salt, pepper, sugar or Worcester sauce if you think it needs it! Finally, stir through half the basil leaves.
Fluff up the couscous with a fork. Serve in big bowls topped with the chicken and veggies. Crumble over the feta cheese and sprinkle on the remaining basil leaves. Opa!
