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Member recipe

One pot chicken and cous cous

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Servings

Serves 4

This is a recipe by Dean Edwards, from the +k School of Cookery.

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Ingredients

  • 4 chicken breasts, skin on
  • 100g chorizo sausage, sliced
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • ½ green chilli, deseeded and finely diced
  • ½ tsp smoked paprika
  • 100ml white wine
  • 1 400g tin tomatoes
  • 2 tbs Kikkoman Soy Sauce
  • 400ml chicken stock
  • 1 tsp sugar
  • 200g cous cous
  • Juice 1/2 lemon
  • Black pepper for seasoning
  • 3 tbs flat leaf parsley, chopped

Method

    1. Heat a large pan then add a little vegetable oil, fry the chicken skin side down for 3-4 mins, turn then seal the other side, remove from the pan and set aside.
    2. Add the chorizo to the pan and cook for 2-3 mins then add the onion, garlic, thyme, chilli and paprika. Continue to cook for a couple of mins.
    3. Pour in the white wine and reduce by half then add the tomatoes, Kikkoman Soy Sauce and stock. Return the chicken to the pan and bring up to the boil, reduce the heat, cover with a lid and simmer for 40mins. Add the sugar.
    4. Add the cous cous to the pot and stir in, adding a little water if needed, continue to cook for 5 mins then add a squeeze of lemon juice and a twist of black pepper. Garnish with some flat leaf parsley.

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