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Portuguese Recipes

Peri Peri Chicken and Couscous Bowl

Peri Peri Chicken and Couscous Bowl

Peri Peri Chicken and Couscous Bowl

with Peas and Cheddar Cheese

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This delicious Peri Peri Chicken and Couscous Bowl has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

WeightWatchers

•Spicy

•Rapid

•High Protein

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

120

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

120

Peas

20

Chicken Stock Paste

260

Diced British Chicken Thigh

2

Garlic Clove**

30

Mature Cheddar Cheese

(Contains: Milk)

1

Peri Peri Seasoning

1

Tomato Passata

25

Red Pepper Chilli Jelly

Not included in your delivery

240

Water for the Couscous

50

Water for the Sauce

Nutritional information

Energy (kJ)2629 kJ

Energy (kcal)628 kcal

Fat20.9 g

of which saturates7.7 g

Carbohydrate65.8 g

of which sugars17.3 g

Protein46.5 g

Salt8.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Bowl

•Kettle

•Cling Film

•Pan

•Garlic Press

•Grater

Instructions

Get the Couscous on

1

a) Boil a full kettle.

b) Put the couscous in a large bowl. Pour in the boiling water for the couscous (see pantry for amount), stir in the peas and half the chicken stock paste, then cover tightly with cling film.

c) Leave to the side for 10 mins or until ready to serve.

Fry the Chicken

2

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper.

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

d) In the meantime, peel and grate the garlic (or use a garlic press). Grate the cheese.

Add the Spicy Flavour

3

a) Once the chicken has browned, add the garlic and peri peri seasoning, fry for 1 min.

b) Stir in the passata, water for the sauce (see pantry for amount) and remaining chicken stock paste.

Bring on the Sauce

4

a) Bring to the boil, stir and lower the heat so the sauce simmers gently.

b) Simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Chilli Jam Time

5

a) Once the chicken is cooked through, stir in the red pepper chilli jam.

b) Season with salt and pepper and remove from the heat.

Serve

6

a) Fluff up the couscous with a fork then share it out between your serving bowls.

b) Spoon over the peri peri chicken and sprinkle over the cheese to finish.

Enjoy!

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Explore Similar Recipes

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