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4 Waitrose Lean & Boneless Free Range Chicken Breast Fillets, cut into 4cm pieces
1 tbsp thyme
1 tsp dried oregano
1 tsp ground cumin
1 tsp hot smoked paprika
1 lemon, very thinly sliced
1 Grated zest and juice of orange
210g Waitrose Pomegranate Seeds
25g fresh flat leaf parsley (or mint or 28g pack fresh coriander), roughly chopped Rocket salad and natural yogurt, to serve
Place the chicken pieces and 1 tbsp olive oil in a large bowl, toss gently then sprinkle over the thyme, oregano, cumin and paprika and mix until evenly coated. If time allows, leave to marinate for up to 1 hour.
Preheat the grill to medium. Thread the marinated chicken and the lemon slices alternately onto 8 skewers (see cook’s tip). Cook under the grill for 12-15 minutes, turning occasionally, until the chicken is nicely browned and cooked through with no pink meat.
Meanwhile, place the couscous in a heatproof bowl and pour over 250ml boiling water. Set aside for 5 minutes.
Fluff up the couscous with a fork then stir in the orange zest and juice, remaining 1 tbsp oil, the pomegranate seeds and herbs then divide between 4 plates. Top with the chicken skewers and serve with rocket and a spoonful of natural yogurt.
If you’re using bamboo skewers, soak them in hot water for 30 minutes before using to help prevent them burning.
Typical values per serving when made using specific products in recipe
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