Chilli chicken with chickpea couscous

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A colourful and spicy one-pot dinner. Easy to make and simple to alter to suit your tastes.

Ingredients

• 250 g chicken fillets, skinned and cut into bite-sized chunks
• 1 medium red onion, peeled and sliced
• 2 cloves garlic, peeled and crushed
• 150 g cherry tomatoes, halved
• 410 g can chickpeas, rinsed and drained
• 2 teaspoons chilli flakes (or to taste)
• 1 tablespoon olive oil
• 1 teaspoon marigold swiss bouillon powder or ¾ chicken stock cube
• 200 g dried couscous
• Zest and juice of 1 lemon
• Handful of sultanas, raisins, chopped dried apricots etc.
• 50 g frozen peas, soaked in boiling water for 5 minutes then drained.
• sea salt and freshly ground black pepper
• Olive oil for garnish

Mise en place

• Preheat the oven to 200° C (400° F - gas 6)

Method

1. Add the chicken, onions, garlic, tomatoes, chickpeas and peas to a large roasting tray. Season with salt and pepper. Shake over with chilli flakes and drizzle with olive oil
2. Roast, uncovered for 10 minutes at 200° C (400° F - gas 6)
3. Mix the stock or bouillon with 600ml boiling water
4. Add the couscous, stir well and immediately pour into the roasting tray.
5. Add the lemon juice and zest
6. Return to the oven and roast uncovered for a further 18 minutes, stirring once.

Serving suggestions

Serve on a large plate, fork the couscous over and drizzle with a little more olive oil. Garnish with chopped coriander or parsley leaves if liked