Greek Style Shredded Chicken
with Basil Couscous
Greek cuisine is all about fresh, bright, simple flavours; this recipe has all three. Perfectly fluffy couscous served with a rich tomato and aubergine sauce, shredded roast chicken and crumbled feta, the reasons to love this dish are never-ending. The perfect thing to knock together for a quick midweek dinner, we have a feeling that you’ll be coming back to this recipe time and time again. How could you resist?
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
1
Aubergine
(May contain Celery)
1
Basil
2
Garlic Clove
150
Couscous
(Contains Cereals containing gluten May contain Soya)
3
Chicken Thighs
30
Tomato Puree
1
Tomato Passata
2
Worcester Sauce
(Contains Cereals containing gluten)
1
Feta Cheese
(Contains Milk)
Not included in your delivery
300
Water for the Couscous
200
Water for the Sauce
Nutritional information
Utensils
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. Finely chop the stalks (keep them separate). Peel and grate the garlic, (or use a garlic press). 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 the sauce 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 veggie sauce 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 veggie sauce. Crumble over the feta cheese and sprinkle on the remaining basil leaves. Opa!
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