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19p each est.Price per unit
£1.10/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the onion into a shallow bowl, toss with the lime juice and some salt, then set aside to pink up and tenderise a little.
Heat the oil in a wide nonstick frying pan, then add the chicken (reserve any excess marinade). Cook for 5-6 minutes, stirring occasionally, over a high heat until golden and a little charred.
Stir in the couscous, chickpeas, lime zest, coriander and any reserved marinade, then season. Cover the pan and lower the heat. Cook for 5-6 minutes, until the chicken is cooked through with no pink meat and the juices run clear and any sauce is piping hot, then set the pan aside for 2 minutes off the heat. Roughly chop the coriander leaves.
Fold most of the coriander into the pan. Plate the chicken and grains, then top with the pink onions and remaining coriander. Add a handful of spinach, if using, and a spoonful of yogurt, with lime wedges for squeezing over.
To make this for 4, add the entire can of chickpeas. Use the whole onion with the juice of another lime, and serve with more spinach (if using) and extra yogurt. For a Cajun-style take on this recipe, use a 270g pack Cajun-style chicken breast fillets, cut into bitesized chunks. Good with drained black eyed beans instead of the chickpeas or some charred corn.
Typical values per serving when made using specific products in recipe
Energy | 2,550kJ/ 609kcals |
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Fat | 25g |
Saturated Fat | 5.1g |
Carbohydrates | 49g |
Sugars | 7.9g |
Fibre | 15g |
Protein | 39g |
Salt | 0.8g |
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