Sumac Chicken with Couscous Salad
Our ode to Valentine’s Day is a fragrant dish which hums with fresh mint, sumac and juicy orange. The secret to this is recruiting a helper to make light work of your tasks. So grab a loved one, put on your favourite soppy love song and get cooking. Divide this sumptuous Moroccan chicken into bowls or just share one, Lady and the Tramp style. Who knows who you’ll meet at the other end of that cucumber strip!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 tsp
sumac
½
orange
350 g
chicken breast
½ cup
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
½ bunch
mint
1
carrot
1
cucumber
1 tub
yoghurt
(Contains: Milk;)
Not included in your delivery
2 tsp
olive oil
½ cup
boiling water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Zest and juice the orange. Pick the mint leaves and roughly chop. Peel the carrot and cucumber into ribbons.
Combine the sumac, a pinch of the orange zest and half of the olive oil in a medium bowl. Add the chicken breast and toss to coat.
Heat a medium ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer to the oven and cook for a further 10 minutes, or until cooked through.
Meanwhile in a large bowl combine boiling water and couscous. Season to taste with salt and pepper. Stir and then cover with cling wrap and set aside for 5 minutes. Once cooked, fluff couscous with a fork. Add the juice of half the orange, mint, carrot and cucumber and stir to combine. Drizzle with the remaining olive oil.
To serve, stir chicken through couscous and divide between plates. Drizzle with yoghurt. Enjoy!
