Recipe for quick and easy Chicken flavoured with ginger and coriander, and served with chickpea and raisin couscous
1 tin chickpeas – drain and rinse
6 tbsp seedless raisins
1 cup boiling water
1 tsp ground ginger
1 tsp ground coriander
4 free range chicken breasts
1/2 cup couscous
1 cucumber – dice
10g fresh parsley – chop finely
2 tbsp white-wine vinegar
3 tbsp olive oil for the dressing (from your pantry)
olive oil, salt and pepper (from your pantry)
cling film (from your pantry)
Prepare all the ingredients as indicated above.
Place a small saucepan (that has a lid) on medium to high heat. Add the chickpeas, raisins, boiling water (see quantity above), a glug of olive oil and freshly ground salt and pepper. Bring to the boil. Stir in couscous, put the lid on the pot, remove from heat and set aside. After 5 minutes, fluff with a fork.
Make the chicken spice by mixing these ingredients in a small bowl: ground ginger, ground coriander, salt and pepper.
Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (5mm to 7mm). Rub olive oil over each chicken breast to coat. Then scatter with chicken spice on both sides.
Place a large dry griddle pan or frying pan on medium to high heat. When hot, add the chicken breasts cook for 3 minutes each side until brown. Cook in batches if your pan is not big enough – chicken breasts should not overlap in the pan. When done, remove from pan and set aside.
To make the salad combine the cucumber and parsley in a salad bowl. In a cup, mix together the white wine vinegar, olive oil (see quantity above) and freshly ground salt and pepper to make the dressing. Pour the dressing over the cucumber and parsley. Toss to coat.
To serve, divide the chicken breasts between the plates. Add a serving of couscous and cucumber salad on the side.