Seared turmeric chicken

Houmous, peppers, couscous & greens

Seared turmeric chicken

Seared turmeric chicken

Serves 2
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
  • 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

  • 200 g seasonal greens, such as baby spinach, Swiss chard
  • 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
  • 2 sprigs of fresh oregano
  • 1 level teaspoon ground tumeric
  • olive oil
  • 2 x 120 g skinless free-range chicken breasts
Tap For Method
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.