The distinct, warm flavour of cumin combined with tangy spring onions is utterly delicious. I prefer using peach or mango chutney in this recipe but any variety will work. If you are not a fan of fresh coriander feel free to leave it out, and if you like a bit of heat I recommend adding a pinch of chilli flakes to your spice mix.
- 2 tsp light brown sugar
- 2 tsp cumin
- 1 tsp salt
- ½ tsp ground coriander
- black pepper
- 4 free range chicken breast fillets, cut into 5cm strips
- olive oil
- 300g couscous
- 800ml good quality chicken stock
- 120ml chutney
- 4 spring onions, sliced into 4cm pieces
- small handful of coriander leaves, chopped
- extra coriander to garnish (optional)
1.) Combine the brown sugar, cumin, salt and ground coriander in a small bowl. Grind in some black pepper and stir well. Rub this mixture into the chicken strips and set aside.
2.) Heat a dash of olive oil in a frying pan and add the chicken strips. Cook them for a few minutes, just until they are brown on the outside. (They do not need to be cooked through at this stage.)
3.) Place the couscous in a bowl and pour over 600ml of the hot chicken stock. Cover and leave to stand.
4.) Add the chutney to the chicken pan and allow to bubble for a few minutes. Add the sliced spring onions and cook for a further minute.
5.) Pour the remaining 200ml chicken stock into the pan. Leave to simmer gently until the sauce has thickened slightly and the chicken is cooked through.
6.) While the sauce is boiling add the chopped coriander leaves to the couscous and fluff up with a fork. Spoon onto heated plates and top with chicken and sauce. Garnish with additional coriander leaves if using.