Glazed Chicken on Sun-Dried Tomato Couscous
with Charred Courgettes, Mint and Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Glazed Chicken on Sun-Dried Tomato Couscous in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
120
Couscous
(Contains Cereals containing gluten May contain Soya)
2
Garlic Clove
10
Chicken Stock Paste
20
Cornflour
260
Diced British Chicken Breast
1
Courgette
(May contain Celery)
½
Lime
1
Mint
75
Greek Style Natural Yoghurt
(Contains Milk)
25
Fresh Chilli Jam
25
Sun-Dried Tomato Paste
Not included in your delivery
240
Boiled Water for the Couscous
¼
Salt
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Meanwhile, peel and grate the garlic (or use a garlic press).
c) Put the couscous in a bowl.
d) Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
a) Pop the chicken into a medium bowl with the garlic, cornflour and salt (see pantry for amount). Toss to coat.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the chicken to the pan and season with pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.
b) Heat another large frying pan on high heat (no oil).
c) Once hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.
d) Once cooked, season with salt and pepper.
a) Meanwhile, zest and halve the lime (see ingredients for amount).
b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
c) In a small bowl, combine the lime zest, chopped mint and yoghurt.
a) Once the chicken is cooked, remove it from the heat. Add the chilli jam and water for the sauce (see pantry for amount) to the pan and stir to coat.
b) Stir through the charred courgette until coated in the glaze. Remove from the heat.
c) Add a squeeze of lime juice, then taste and season with salt and pepper if needed.
a) Fluff up the couscous with a fork, then stir through the sun-dried tomato paste. Share between your bowls.
b) Top with the glazed chicken and courgette.
c) Finish with a dollop of zesty mint yoghurt and serve any remaining lime wedges on the side.
Enjoy!
