Seared turmeric chicken

Seared turmeric chicken

Houmous, peppers, couscous & greens

Houmous, peppers, couscous & greens

Serves 2

Cooks In30 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 579 29%

• Fat 20.6g 29%

• Saturates 3.2g 16%

• Sugars 4.2g 5%

• Salt 1.2g 20%

• Protein 41.4g 83%

• Carbs 58.5g 23%

• Fibre 7.6g -

Of an adult's reference intake

Ingredients

• 200 g seasonal greens, such as baby spinach, Swiss chard
• 150 g wholewheat couscous
• ½ a bunch of fresh mint , (15g)
• 1 lemon
• 1 tablespoon blanched hazelnuts
• 2 large roasted peeled red peppers in brine , or 4 small ones
• ¼ x skinny homemade houmous , or 2 tablespoons natural yoghurt
• hot chilli sauce , optional
• 2 sprigs of fresh oregano
• 1 level teaspoon ground tumeric
• olive oil
• 2 x 120 g skinless free-range chicken breasts

recipe adapted from

Everyday Super Food

By Jamie Oliver

Method

1. Pick and finely chop the oregano leaves, then place in a bowl with the turmeric, a pinch each of sea salt and black pepper and 2 tablespoons of oil to make a marinade. Toss the chicken in the marinade and leave aside.
2. Blanch the greens in a large pan of boiling water until just tender enough to eat but still vibrant in colour, then drain, reserving the water.
3. In a bowl, just cover the couscous with boiling greens water, season, pop a plate on top and leave for 10 minutes. Pick and finely chop the mint leaves and stir into the fluffy couscous with the juice of half a lemon, then season to perfection.
4. Toast the hazelnuts in a large dry non-stick frying pan on a medium-high heat, removing and crushing in a pestle and mortar once lightly golden.
5. Return the frying pan to a high heat and cook the chicken for 4 minutes on each side, or until cooked through, turning halfway and adding the peppers when you flip the chicken. Reheat the greens, if needed.
6. Meanwhile, you can either make a quick houmous (put three-quarters into the fridge for another day if making a full batch) or simply use yoghurt – both options are delicious.
7. Serve the chicken with the couscous, peppers, greens and houmous or yoghurt, scattered with the hazelnuts and with a lemon wedge on the side. Nice with a drizzle of hot chilli sauce too.