Hayley’s Cashew & Raisin Couscous with One-Pan Chicken & Mushroom
This delicious dish is full of flavour and was chosen by Ainsley as the winner of our National Couscous Day recipe contest. The couscous recipe, by Hayley Harper, is great with some pitta bread as a light lunch, as part of a mezze for sharing or can be served as a side dish to grilled chicken, vegetables or fish. Hayley has served it here with her tasty one-pan chicken and mushroom for a great mid-week meal. Serves two generously or can easily be adapted for a family meal. Enjoy! (also works well with our Tomato & Chilli or Sundried Tomato Couscous).
To prepare the couscous – pour 160ml of boiling water into a jug or deep bowl. Add the cashews, raisins and chopped olives and set aside to soak for 5 minutes. Add the Ainsley Harriott couscous and stir in the chilli and parsley. Cover and leave to absorb for 3-4 minutes. Hit it with a little salt and pepper (Ainsley style!) and fluff with a fork. When ready to serve top with hummus and a drizzle of olive oil.
For the chicken: dust the chicken lightly in the flour, shaking off any excess. Heat a drizzle of oil in a pan over a medium heat and when hot add the chicken. Fry until lightly golden, remove with a slotted spoon and set aside. Add the pancetta to the pan and cook until lightly golden and then add the mushrooms and green beans. Cook for a few minutes until softened. Remove from the pan and set aside.
Add a little more oil and cook the onions for 4-6 minutes until softened but not coloured. Add the stock and vinegar and allow to bubble away for 2 minutes. Return the chicken, pancetta and veg back to the pan and cook for 12-15 minutes over a low-medium heat until cooked through. Stir in the peas and half the parsley and cook for a further 2 minutes. Serve scattered with the remaining parsley and the couscous on the side.
- For the Chicken
- 2 chicken breasts, skinless and boneless, chopped
- 1-2 tbsp plain flour, seasoned
- 50g diced pancetta
- 300g baby button mushrooms, wiped clean
- 100g green beans
- 2 onions, peeled and chopped
- 250ml hot chicken stock
- 1 tbsp white vinegar
- 50g frozen petit pois
- a handful of fresh parsley, chopped
- For the Couscous
- 1 x packet of Ainsley Harriott Roasted Vegetable Couscous
- a small handful of unsalted cashew nuts
- a small handful of raisins
- a small handful of olives, chopped
- 1 red chilli, deseeded and finely chopped
- a handful of fresh parsley leaves, chopped
- sea salt & freshly ground black pepper
- 2 tbsp shop bought hummus
- olive oil, for drizzling