We are putting a North-African spin on the classic pan seared chicken breast. We are starting off with a generous sprinkling of our aromatic spice blend, then using a piping hot pan to achieve golden chicken perfection. Continuing on our culinary adventure we are heating up roasted red pepper and serving it all with a fluffy couscous, packed with kale, fresh herbs and splash of zippy lemon. Who ever said that you need to book a flight to travel to exotic destinations never cooked with Goodfood!
Salt & pepper
Mise en place
Bring a large pot of water to a boil. Remove the kale leaves from the stems; roughly chop the leaves. Pick the oregano and mint leaves off the stems; roughly chop the leaves. Halve the roasted red peppers. Zest and juice the lemons.
Cook the couscous
Place the couscous in a large heat proof bowl. Add the demi-glace and pour 2 cups of the boiling demi-glace water over the couscous. Pop a plate on top of the bowl and leave for 10 minutes. Fluff the cooked couscous with a fork and set aside in a warm spot.
Blanch the kale
To the remaining pot of boiling water, add the kale and stir with a wooden spoon to submerge. Cook for 30 seconds. Drain and rinse the kale under cold water. Squeeze out any excess liquid.
Toast the walnuts
Heat a large pan on medium-high. Add the walnuts and toast, stirring frequently, 2 to 3 minutes, until lightly browned and fragrant. Immediately transfer the toasted walnuts to a small bowl. Wipe out the pan.
Cook the chicken & peppers
In the reserved pan heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with the spice blend and S&P. Add the seasoned chicken to the pan and cook, 5 to 7 minutes per side, or until browned and cooked through. Just before finishing, add the roasted red peppers to the frying pan.
Finish the couscous & serve
While the chicken cooks, to the bowl of couscous add the walnuts, kale, ½ the mint and oregano, and as much of the lemon zest and juice as you’d like. Drizzle with olive oil and season with S&P to taste. Divide the cooked chicken, roasted red peppers and finished couscous between your plates. Garnish with the remaining mint and oregano and serve the hummous on the side. Bon appétit!
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