Picture this: it's Sunday afternoon, sunshine is streaming through the window, you're feeling good but you've to think of Sunday dinner. You've got 4 chicken breasts on the bone in your fridge, you've got lots of vegs, couscous in the press and spices galore. This just screams chicken supreme!
Make yourself a cuppa and turn on some happy tunes and get chopping. This recipe is versatile and adaptable and you can bulk it up with whatever veg you have in the fridge. You can even roast a whole garlic bulb along with your chicken if you want something truly decadent.
If you want to go above and beyond, then try and mix a rake of fresh herbs and some lemon zest chopped up small in the couscous at the end (think parsley, coriander, celery leaves, basil, tarragon and mint). Just bunch them all up together and chop them finely. Stir them in just before serving.
Eating starts with the eyes and there is nothing more appetising than a great tray of herby couscous topped with juicy chicken supremes. Absolutely glorious food for your Sunday dinner.
- 4 chicken breasts on the bone, skinless
- 120g couscous
- 100g roasted red peppers, drained and chopped
- 2 large carrots, peeled and cut into chunks
- 1 red onions, peeled and cut
- 4 tsp olive oil
- 1 handful of fresh mint leaves, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp ground coriander
- juice of 1 lemon
- zest of the same lemon (get unwaxed lemons if you're using the zest)
- Preheat the oven to 180C.
- Place the chicken breasts on a large plate and rub half the olive oil on them and squeeze the lemon (making sure you remove any pips), then sprinkle some sea salt, pepper.
- Peel and quarter the onions and carrots and place them on a baking tray, rub them with a tablespoon of oil and sprinkle the carrots with the cumin and place the tray in the oven for 30 min.
- Take the tray out of the oven, give it a stir so it’s not sticking to the bottom and add your chicken breasts. Place the tray back to the oven for 20 to 25 min (when you think it’s ready, plunge your knife in the fleshy part and make sure the juice runs clear and if it’s pink the chicken needs another 10 min in the oven).
- Once cooked, lift the chicken onto a plate or board and cover with tin foil. This will let the meat relax and keep it warm at the same time.
- Pour in 100ml off water just off the boil into the tray and stir well with the vegetables. Return to the oven at medium heat for 5 minutes. This allows the water to deglaze the tray and take on all the crunchy flavours from the bottom.
- While your tray is out of the oven do keep the door of the open closed to preserve the heat as you still need to cook the couscous.
- Toss your dry couscous semolina with all the spices and also the rest of the oil ( this is a neat trick as it stops the grains from sticking to each other and will give you a gorgeous fluffy couscous) and add that that to the tray. Your couscous should be just about covered with water and you can add a bit more just-boiled water to the tray if necessary. Add your drained, chopped peppers to the top and cover with tin foil.
- Return the foiled tray to the hot oven and cook for 5 min or so.
- Serve on a large platter with couscous on the bottom (if you are doing the herb and lemon zest trick make sure you’ve added them at this stage), then vegetables, then the chicken on top. Spoon whatever bits of juices are at the bottom of the tray over the chicken and enjoy this delicious sunday dinner.