So this is another one from Jamie’s latest which is oozing with superfoods. You’ve probably all heard the hype recently around turmeric and its health benefits so what better way to get it into your diet? Give this one a go if you’re a fan of different tastes and textures!
To start, mix a generous sprinkling of dried oregano, a teaspoon of turmeric, salt, pepper and oil in a bowl to a runny paste. Make sure two chicken breasts are fully coated and leave aside in the bowl to marinade.
Blanch a bag of kale and chard in a large pan of boiling water and drain. Use the water to just cover 150g of whole wheat couscous in a bowl. Season and cover with a plate then set aside.
Put a large non stick frying pan on a high heat. Throw in a handful of blanched hazelnuts and let them toast away. Once golden, remove and crush in a pestle and mortar.
Return the pan to the hob and add a splash of oil. If your breasts are big and juicy give them a bash before adding to the pan to help them cook through. Fry for about 5 mins each side until cooked thoroughly. Add half a jar of mixed anti pasti to the pan half way through and let this char with the chicken. I like peppers, sun dried and tomatoes and olives but anything similar will do.
Stir a handful of finely chopped mint into the fluffy couscous along with the juice from half a lemon then season to perfection.
Give the kale a quick fry to heat through and plate it all up with a nice big dollop of hummus and a drizzle of hot chilli sauce if you wish.
Hope you enjoy! C x