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Spicy Chicken with Chickpea Couscous
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This colourful supper is cooked in one pot. Roasting the chicken and cherry tomatoes quickly in a hot oven gives the whole dish a fantastic juicy flavour.
Serves: 4
For a vegetarian version, use diced butternut squash or sweet potato in place of the chicken, and replace the chicken stock with vegetable stock. For a different flavour, add harissa paste instead of the crushed chilli.
A Sauvignon Blanc will be ideal with this dish .
Typical values per serving:
Energy |
2811.648kJ 672.0kcal |
---|---|
Fat | 8.9g |
Saturated Fat | 1.7g |
Sugars | 7.7g |
Salt | 1.8g |
This recipe was first published in Tue Apr 01 01:00:00 BST 2008.
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