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Mediterranean Chicken + Fajita CousCous
Slightly spicy chicken and bacon caserole |
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For chicken:
Three large chicken breasts, skinned
Half a red bell pepper
half a yellow bell pepper
Half an onion
Six rashers of back bacon
One small carton on chopped tomatoes (plain or with seasoning, recommend with olive oil and garlic)
Maple syrup
Lemon Juice
Chilli Powder
Ground Tumeric
Black Ground Pepper
Salt
Olive Oil
For chicken:
Three large chicken breasts, skinned
Half a red bell pepper
half a yellow bell pepper
Half an onion
Six rashers of back bacon
One small carton on chopped tomatoes (plain or with seasoning, recommend with olive oil and garlic)
Maple syrup
Lemon Juice
Chilli Powder
Ground Tumeric
Black Ground Pepper
Salt
Olive Oil
(Splash of balsamic vinegar if to taste)
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Instructions for Chicken
1) Preheat oven to 180C (fan oven). Dice the chicken into quite large chunks and place at the bottom of an oven dish.
2) Drizzle olive oil and a little maple syrup and lemon juice, then sprinkle chilli powder, tumeric, salt and pepper. Rub in with hands in the dish. Place in oven for ten minutes.
3) In the meantime, chop the two peppers and onion in halves, removing seeds. Half of each, dice finely. The other halves slice thinly. Keep the diced and slice seperate.
4) On a clean chopping board, in case of vegetarians, chop bacon slices into small pieces or strips.
5) After ten minutes remove the chicken and drain any watery/oily residue at the bottom. Add the bacon on top of the chicken then the onion and pepper slices. Bake for another fifteen minutes.
6) In this time, you should start on your couscous, see below.
7) After fifteen minutes, remove from the oven and pour any watery residue into the sink again. On top, add the chopped tomatoes. If plain, mix the tomatoes with garlic (crushed, chopped or granuled) and/or chopped black olives.
8) Place in the oven a final time until cous cous is ready and chicken is heated through and peppers are soft (when the skin is wrinkled).
Instructions for CousCous
1) Should occur at step 6 above.
2) Boil a kettle of water. Fry the diced peppers and onion in a tablespoon of olive oil in a wok or large saucepan.
3) When slightly softened or onions coloured, add water until pan is 2/3 full.
4) On a simmer, add two stock cubes, a teaspoon of chilli powder, garlic and tumeric, a liberal squeeze of tomato puree, a splash of maple syrup and lemon juice and a pinch of mixed herbs.
5) Stir well until all stock has dissolved.
6) Add cous cous. Remember it's better to add too little first than too much so try a little less than judged. If you find the stock you made hasn't been absorbed after 5 minutes, add a little more.
7) Leave on simmer until all stock is absorbed then take off heat and immediately place in a bowel until serving.
Note: I have found it's nice to serve the cous cous seperately from the chicken so individual flavours can be experienced as well. Also, feta cheese or grilled halloumi is a nice accompaniment.
Also a splash of balsamic vinegar may be to taste with this dish. Also, note with the chicken, it is possible to caramelise the onion in the syrup if desired and accompanies the dish well though requires a bit more effort and washing up. This recipe is designed to simplify.
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Preparation Time: 45 |
Serves: 3-4 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Laura Berry
United Kingdom |
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| This recipe has been viewed 2524 times. |
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