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One-Pot Chicken Wonder

We all like a one-pot dish, and this new recipe from Peter Sidwell is no exception: it’s easy to make, and full of great flavors. Perfect for a midweek meal for the family – and light on the washing up too!

Featuring California Prunes

Ingredients

3	chicken breasts skinless and boneless
1 tsp	ground cumin
1 tsp	smoked paprika
1/2 tsp	cracked black peppercorns
600 ml	boiling water
150 g	California Prunes
1	red chili
1 tsp	nigella seeds
1/2 tsp	dried rose petals
1	pomegranate
1 tbsp	olive oil
1 tsp	dried mint
1 tsp	salt
250 g	couscous600ml
1	fennel bulb
1	bunch fresh mint
80 g	green olives
1 tsp	mustard seeds
150 g	mixed nuts
1	lemon

Step 1
Pre-heat a medium non-stick pan on a low heat
Step 2
Score the chicken to 1cm deep, and drizzle with olive oil
Step 3
Sprinkle over the ground cumin, dried mint, smoked paprika, salt and pepper
Step 4
Add the chicken to the pan and cook on one side for 2-3 minutes or until golden
Step 5
Add the couscous and 600ml boiling water, place the lid on the pan and cook on a medium heat until the chicken is fully cooked (you may need to add extra water if it dries out)
Step 6
Meanwhile, thinly slice the fennel and chop the California Prunes, mint and chilli. Leave to one side
Step 7
Once the couscous and chicken are cooked, sprinkle over the fennel, California Prunes, mint, chilli, olive, nigella seeds, mustard seeds, rose petals, mixed nuts and pomegranate seeds
Step 8
Finish with a squeeze of lemon juice just before serving

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Sides

One-Pot Chicken Wonder

Ingredients

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