Seared turmeric chicken

Houmous, peppers, couscous & greens

Seared turmeric chicken

Seared turmeric chicken

Serves Serves 2
Time Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 579 29%
  • Fat 20.6g 29%
  • Saturates 3.2g 16%
  • Sugars 4.2g 5%
  • Salt 1.2g 20%
  • Protein 41.4g 83%
  • Carbs 58.5g 23%
  • Fibre 7.6g -
Of an adult's reference intake
recipe adapted from

Everyday Super Food

By Jamie Oliver
Tap For Method

Ingredients

  • 2 sprigs of fresh oregano
  • 1 level teaspoon ground tumeric
  • olive oil
  • 2 x 120 g skinless free-range chicken breasts
  • 200 g seasonal greens, such as baby spinach, Swiss chard, spring greens
  • 150 g wholewheat couscous
  • ½ a bunch of fresh mint , (15g)
  • 1 lemon
  • 1 tablespoon blanched hazelnuts
  • 2 large roasted peeled red peppers in brine , or 4 small ones
  • ¼ x skinny homemade houmous , or 2 tablespoons natural yoghurt
  • hot chilli sauce , optional
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Everyday Super Food

By Jamie Oliver
Tap For Ingredients

Method

  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 vibrant in colour, then drain, reserving the water.
  3. 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.
  4. 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.
  5. 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.
  6. Meanwhile, you can either make a quick houmous (put three-quarters into the fridge for another day if making a full batch) or simply use yoghurt – both options are delicious.
  7. Serve the chicken with the couscous, peppers, greens and houmous or yoghurt, scattered with the hazelnuts and with a lemon wedge on the side. Nice with a drizzle of hot chilli sauce too.
recipe adapted from

Everyday Super Food

By Jamie Oliver