CHECK THIS CHICKEN - Serves 2
Chicken, Peppers and Pine Nuts with Premium Cous Cous
Ingredients
- 30ml (2 tbsp) vegetable oil
- 2 cloves garlic, peeled and crushed
- 1 red onion, peeled and finely chopped
- 1 red or green chilli, de-seeded and finely chopped
- 2 peppers (different colours), deseeded and diced
- 4 boneless chicken fillets, cut in chunks
- 125ml white wine
- Salt and freshly ground black pepper
- 2 tbsp pine nuts, toasted
- 2 x 125g sachets Ainsley Harriott Premium Cous Cous
- 325ml (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 Premium Cous Cous according to the instructions on the carton.
Add pine nuts and season.
TO SERVE: Divide the Cous Cous between 4 plates and spoon the cooked chicken and vegetables over.
