CHICKEN PEPPERS & PINE NUTS WITH COUS COUS - Serves 4
Go nuts, nuts, nuts over chicken & peppers.
Ingredients
- 30ml (2 tbsp) vegetable oil
- 2 cloves garlic, peeled and crushed
- 1 red onion, peeled and finely chopped
- 1 green chilli, de-seeded and finely chopped
- 1 red pepper, deseeded and diced
- 1 yellow pepper, deseeded and diced
- 4 boneless chicken fillets, cut in chunks
- 125ml white wine
- Salt and freshly ground black pepper
- 2 tbsp (30g) pine nuts, toasted
- 2 x 100g or 2 x 110g sachets Ainsley Harriott Moroccan Medley
Cous Cous - 350ml (large mug) boiling water 15-30ml (1-2 tbsp) olive oil or melted butter (optional)
Method
Heat oil in a frying pan; fry garlic, onion, chilli and peppers until soft. Remove from pan and set aside. Add chicken to hot pan, brown all sides; reduce heat and continue cooking for 5 minutes.
Return the vegetables to the pan and add the wine. Simmer until the chicken is thoroughly cooked.
Prepare the Ainsley Harriott Moroccan Medley Cous Cous according to the instructions on the carton or sachet. Stir in the pine nuts before serving.
TO SERVE: Divide the Cous Cous between 4 plates and spoon the cooked chicken and vegetables over. Sprinkle with chopped coriander.
