Milly’s Herby Chicken
with Couscous and Oven Ratatouille
Have you heard of Milly? She used to be our supply chain intern and she was an AMAZING cook. She’d always wanted to do a really authentic French recipe. Every now and then she’d give Mimi lots of ideas on French cooking and recipes. That’s how Milly’s herby chicken was born - and we’re not being biased when we say that it’s délicieux! She’s going to be so happy to have a recipe in your box - she might cry with joy when it goes out. Enjoy this one from our dear Milly!
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
1
Red Onion
1
Garlic Clove
1
Courgette
(May contain Celery)
1
Red Pepper
2
Vine Tomatoes
½
Provencal Herbs
2
British Chicken Breasts
½
Chicken Stock Pot
¾
Couscous
(Contains Cereals containing gluten May contain Soya)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 180 degrees. Peel and chop the red onion into 1½cm chunks and peel and chop the garlic clove.Cut the courgette in half lengthways then slice into half moons about 1cm thick. Remove the core from the pepper and chop it into roughly 2cm chunks. Chop each of the tomatoes into roughly eight pieces.
Pop the veggies and half the garlic on a baking tray, drizzle over 2 tbsp of oil, ¼ tsp of salt and a good grind of pepper. Give the tray a good shake to make sure everything has a coating of oil and herbs.
Put the rest of the chopped garlic in a bowl with the provençal herbs and 1 tbsp of oil. Cut three slashes in the skin of the chicken breasts and add them to the garlicky herby bowl. Move them around so that the chicken gets a good coating of the mixture, then place the chicken on top of the veggies on the baking tray.
Sprinkle a pinch of salt and a good grind of pepper over the chicken and put the tray in the oven to cook for 30 mins. In the last 10 mins of cooking, add 50ml of water to the baking tray and pop back in the oven.
Put 300ml of water in a pot on medium heat with half the chicken stock pot. Once it comes to the boil add in the couscous. Cover the pot with a tightly fitting lid, take this off the heat and leave to the side until the rest of the meal is ready.
When the couscous is ready, fluff it up with a fork. When the chicken is cooked, put it on a chopping board and cut into roughly 2cm slices. Serve the couscous in bowls with the veggies and the slices of chicken arranged on top. Enjoy!
