Couscous-topped chicken


100g essential Waitrose Couscous
chicken stock
6 essential Waitrose British Chicken Thigh Fillets
750g bag frozen essential Waitrose Grilled Vegetable Mix
1-2 tbsp olive oil
100g bag essential Waitrose Mixed Salad


Preheat the oven to 200°C, gas mark 6. Place the couscous in a bowl and pour over 150ml of hot chicken stock; cover and leave for 5 minutes.

Cut the chicken thigh in half, place between 2 sheets of clingfilm then beat with a rolling pin until thin. Place on a lined baking tray. Fluff the couscous with a fork and stir in ½ of the vegetable mix and season.

Spoon on top of each chicken piece, pressing down slightly. Drizzle with the olive oil and bake for 20-25 minutes until golden and thoroughly cooked through (the chicken juices should run clear, with no pink meat).

Serve with the mixed salad.

Couscous-topped chicken
  • Total time: Ready in 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1711.256kJ
Fat 18.8g
Saturated Fat 4.5g
Carbohydrate 29.4g
Sugars 8.5g
Salt 0.7g

1 of your 5 a day per serving

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2 stars

Average user rating Based on 24 ratings

This recipe was first published in Thu Aug 25 10:51:00 BST 2011.