Ingredients
- 4 skinless chicken breast fillets
- 4 tablespoons Speciality Ingredients harissa paste
- 80g Sainsbury's ready to eat apricots, roughly chopped
- ½ x 28g pack fresh parsley, finely chopped
- 2 red onions, thinly sliced
- 1 medium courgette, trimmed and sliced on the diagonal
- 1 orange pepper, deseeded and thinly sliced
- 200g Sainsbury's cous cous
- 40g flaked almonds, toasted
Method- Preheat the oven to 180°C, fan 160°C, gas 4. Create a pocket in the middle of each chicken fillet. Mix together the harissa paste, the apricots and half of the parsley.
- Stuff each fillet with equal amounts of the harissa mixture. You can secure the fillets with a cocktail stick if you need to.
- Heat 1 tablespoon of the oil in a hot ovenproof frying pan and cook each chicken breast for 2-3 minutes each side, then bake in the oven for 20-25 minutes, until cooked through.
- In a large frying pan heat the remaining olive oil. Add the onion, courgette and pepper and cook for 10 minutes, until softened and cooked through.
- Put the tomato purée and chicken stock cube in a measuring jug and add 250ml of boiling water. Mix together to dissolve the stock cube. Put the cous cous into a bowl, then pour over the stock. Cover with clingfilm and stand for 5-10 minutes, until the cous cous has absorbed all the liquid.
- Fluff up the couscous with a fork and add the vegetables, half the flaked almonds and season with freshly ground black pepper.
- Serve the vegetable cous cous with the harissa chicken and sprinkle with the remaining toasted almonds and parsley.
