|
Serve with couscous to soak up the juices.
Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Nutrition: 603kcals/17.3g fat/2.6g saturated fat/0.2g salt/33.7g sugars per serving
Ingredients:
- 1 butternut squash, weighing about 750g
- ¼ tsp ground cinnamon
- 1 tsp ground cumin
- 340g pack Waitrose Select Farm Mini Chicken Breast Fillets, halved lengthways
- 2 tbsp clear honey
- Juice of 2 large oranges, plus 1 tsp finely grated zest
- 225g couscous
- 4 tbsp olive oil
- 100g soft d'Agen prunes, quartered
- ½ x 20g pack fresh coriander, chopped
Instructions:
Cut the squash in half and scoop out and discard the seeds. Using a sturdy peeler, remove the skin and cut the flesh into 1.5cm chunks. Mix the spices with a little seasoning and use to lightly dust the chicken pieces. Mix together the honey, orange juice and zest.
Pour 300ml boiling water over the couscous in a heatproof bowl. Cover and leave to stand while cooking the chicken.
Heat 2 tablespoons of the oil in a large non-stick frying pan and gently fry the squash for 5-6 minutes, stirring frequently until just tender. Transfer to a plate.
Add the remaining oil and the chicken to the pan and fry for 2-3 minutes on each side until cooked thoroughly and there is no pink meat. Add the squash, prunes and honey mixture to the pan, and heat for 2 minutes.
Fork through the couscous and spoon onto serving plates. Pile the chicken onto the couscous and scatter with the coriander.
Chef Cookbook - more great recipes
Click on the recipes below to see in the main window
| 
)
