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Seared Turmeric Chicken , Hummus , Peppers , Couscous + Greens
Total Time 30 Mins
2 sprigs of fresh oregano
1 level tsp . ground turmeric
olive oil
2 x 4oz boneless , skinless chicken breasts
7oz seasonal greens , such as baby spinach , swiss chard
1 / 2 cup whole-wheat couscous
1 / 2 a bunch of fresh mint ( 1 / 2 oz )
1 lemon
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1 tbsp . blanched hazelnuts
2 large or 4 small roasted peeled red peppers in brine
1 / 4 x skinny hummus or 2 tbsp . plain yogurt
optional : chili sauce
1 Pick and finely chop the oregano leaves , then place in a bowl with the turmeric , a pinch each of sea salt and black pepper , and 2 tablespoons of oil to make a marinade . Toss the chicken in the marinade and leave aside .
2 Blanch the greens in a large pan of boiling water until just tender enough to eat but still
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vibrant in colour , then drain , reserving the water . In a bowl , just cover the couscous with boiling greens water , season , pop a plate on top , and leave for 10 minutes . Pick and finely chop the mint leaves and stir into the fluffy couscous with the juice of half a lemon , then season to perfection . Toast the hazelnuts in a large , dry non-stick frying pan on a medium-high heat , removing and crushing in a pestle and mortar once lightly golden . Return the frying pan to a high heat and cook the chicken for 4 minutes on each side , or until cooked through , turning |
halfway and adding the peppers when you flip the chicken . Reheat the greens if needed .
3 Meanwhile , you can either make a quick hummus ( put three-quarters into the fridge for another day if making a full batch ) or simply use yogurt – both options are delicious . Serve the chicken with the couscous , peppers , greens , and hummus or yogurt , scattered with the hazelnuts and with a lemon wedge on the side . Nice with a drizzle of hot chili sauce too .
For Skinny Homemade Hummus
recipe visit JamieOliver . com
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