Spiced Chicken
with Couscous, Toasted Sweetcorn Salsa and Sour Cream
Toasting sweetcorn brings out a delicious nuttiness in the kernels. Along with cooling cumber it makes a great contrast to lightly spiced chicken. Add some red pepper and this is a dish that not only tastes summery but looks the part too. Enjoy!
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 conflict 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.
/ serving 4 people
/ serving 4 people
1 unit(s)
Red Pepper
1 unit(s)
Cucumber
1 unit(s)
Lime
1 tin(s)
Sweetcorn
1 bunch(es)
Chives
4 unit(s)
Chicken Fillet
4 tsp
Curry Powder
1 grams
Couscous
(ContainsCereals containing gluten)1 pot(s)
Sour Cream
(ContainsMilk)1 unit(s)
Chicken Stock Pot
Not included in your delivery
600 milliliter(s)
Water
Preheat your oven to 200°C. Halve, then remove the core from the red pepper and slice into 1cm strips. Pop on a baking tray. Remove the ends of the cucumber and quarter lengthways. Chop each quarter into 1cm chunks. Zest the lime, then cut in half. Drain the sweetcorn in a sieve, pressing down with the back of a spoon to squeeze out any excess water. Finely chop the chives.
Place your hand flat on top of one chicken breast and slice into it from the side so it opens like a book. You’ve now butterflied the chicken! Repeat for all breasts. Pop the chicken in a mixing bowl and sprinkle on the curry powder. Season with salt and black pepper and drizzle on a splash of oil. Rub the flavours into chicken. Put the water (amount specified in the ingredient list) on to boil in a large saucepan over high heat.
Heat a splash of oil in a frying pan on medium-high heat. Brown the chicken for 3 mins on each side. Transfer to your baking tray on top of the peppers. Roast the chicken and peppers in the oven for 10-12 mins. TIP: The chicken is cooked when it is no longer pink in the middle. When done, remove from the oven, cover with foil and set aside for a few minutes. Wash the frying pan - we'll use it later.
Once the pan of water has come to the boil, add the chicken stock pot and stir to dissolve. Add a splash of olive oil then pour in the couscous. Remove from the heat and cover the pan with a lid (or use some foil). Set aside for 10 mins or until everything else is ready. The couscous will absorb the stock as it cooks and keep warm in its pan!
Put the frying pan on high heat. When it is very hot, add half the drained sweetcorn (no oil) and cook until browned, 2-3 mins. Avoid stirring too often - this will stop it browning. Transfer to a bowl and repeat with the remaining corn. Stir the cucumber into the corn, season with salt and black pepper, add a glug of oil, a pinch of lime zest and half thelime juice. Mix in half the chives.
Fluff up the couscous with a fork and stir in the remaining chives. Add lime zest and lime juice to taste. Add salt and black pepper as well if you feel it needs it (taste, taste, taste!). Stir through the roasted peppers.Share between your bowls. Chop each chicken breast into five strips and pop on top of the couscous. Finish with the sweetcorn salsa and a dollop of sour cream. Enjoy!