This is an easy recipe and the perfect dish when you’re on the run (like I am today) and don’t have much time. Hope you enjoy oxo
INGREDIENTS
Chicken breast fillets, skinned and boned
1 t (5 ml) Lemon & Black Pepper Seasoning
3 T (45 ml) olive or canola oil
1 onion, chopped
½ t (2,5 ml) ground cinnamon
1½ t (7,5 ml) ground cumin
¼ t (1.25ml) turmeric
1 x 200 ml Tomato & Chilli Sauce
4t (20ml) Chicken Stock Powder
2 cups (500ml) boiling water
1 cup (250ml) quick cooking couscous
Green Onion Seasoning to taste
½ cup (50 g) flaked almonds (lightly toasted)
2-3 T (30-45 ml) honey
Slit the breasts, on the side, lengthways and butterfly them open. Season with Lemon & Black Pepper Seasoning and coat with olive oil. Briefly cook in a non stick frying pan. Remove from the pan. Cover and leave at room temperature. Sauté the onion in the remaining oil until soft and golden. Add the cinnamon, cumin and turmeric. Cook over low heat, stirring to prevent the spices from scorching, for about 30 seconds.
Add the Tomato & Chilli Sauce, Chicken Stock Concentrate, water and couscous. Bring to the boil for 2 minutes and leave to stand for 5 minutes.
Slice the chicken into fine slices against the grain. Fork the chicken through the couscous. Season to taste with Green Onion Seasoning. Reheat briefly. Sprinkle with toasted almonds and drizzle with honey.
