Barbecued chicken lollipops
With pepper and pineapple salsa, and lemony couscous
Barbecued chicken lollipops
With pepper and pineapple salsa, and lemony couscous
Nutrition per serving
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Calories 533 27%
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Fat 12.4g 18%
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Saturates 2.9g 15%
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Sugars 14.6g 16%
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Salt 0.8g 13%
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Protein 40.4g 81%
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Carbs 67.7g 26%
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Fibre 7.5g -
Of an adult's reference intake
Ingredients
- 150 g wholewheat couscous
- olive oil
- 2 lemons
- 2 x 120 g higher-welfare skinless chicken breasts
- 4 sprigs of rosemary , (tied together with a piece of string)
- 1 teaspoon runny honey
- 1 red pepper
- ¼ of a small red onion
- 150 g fresh pineapple
- optional: ½ a bunch of fresh soft herbs, such as mint, flat-leaf parsley (15g)
- 4 tablespoons natural yoghurt
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Method
- Soak 6 wooden skewers in cold water to stop them burning later on.
- Place the couscous in a bowl with ½ a tablespoon of olive oil. Finely grate in the zest of ½ a lemon and squeeze in the juice, throwing the squeezed half into the bowl. Just cover the couscous with boiling water, then cover and leave aside to fluff up.
- Carefully push 3 skewers horizontally into each chicken breast (trim the skewers, if needed), season with black pepper, squeeze over the juice of ½ a lemon and drizzle with ½ a tablespoon of olive oil.
- You can cook the skewers on a hot barbecue or in a non-stick frying pan on the hob. Either way, cook them for 8 to 10 minutes, or until the chicken is golden and cooked through, turning regularly. For the final minute of cooking, use the rosemary sprigs to brush the honey over the chicken, giving it a lovely sticky glaze.
- Halve, deseed and finely chop the pepper, then peel and finely chop the onion and pineapple, and scrape everything into a bowl. Add a squeeze of lemon juice and a drizzle of olive oil, then taste and season with sea salt and pepper, if needed. Pick and finely chop the herbs (if using), then add to the bowl and toss together.
- Fluff up the couscous with a fork, season to taste with salt and pepper, and divide between serving plates.
- Slice the chicken between the skewers, making sure it’s cooked through – if it’s not, give it a little longer. Place 3 chicken lollipops on each plate, and divide up the salsa. Serve with yoghurt for dipping, and cut the remaining lemon into wedges for squeezing over.
Tips
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Buddy's new show, Cooking Buddies, airs on CBBC and iPlayer in July 2024.
