It’s December. It’s the most wonderful yet hectic time of our calendar year it seems.
The general feel and word on the street is that everyone is just a little ‘stretched’, feeling a little harried and hurried and needing a friendly hand on the shoulder and a gentle reminder every now and then to take some long breaths & look after ourselves through it all. Here enters my friendly hand on your shoulder and my one pan poached chicken with pearl couscous. The flavours are something else. There is much you can do in advance so you are simply throwing things together and only one pan to wash up. It really is a winner, winner, chicken dinner.
Recipe from Relish Mama cookbook ‘Family’]
Poached chicken with pearl couscous and caramelised onions
400-500g pearl couscous
1 qty caramelised onions
2 tablespoons sherry vinegar
500g poached chicken (see recipe earlier in this booklet)
½ cup mint leaves, roughly torn
½ cup flat-leaf parsley leaves, washed, dried and roughly chopped
½ cup dill, roughly chopped
1 handful rocket leaves, washed and spun dry
Zest and juice of 1 lemon
½ pomegranate seeds only
Freshly cracked black pepper
Tahini spiked yoghurt *
Cook the couscous as per packet directions.
Soak the currants in the vinegar for 10 minutes.
Shred the chicken.
Place all remaining ingredients in a bowl with the exception of the yoghurt and dukkah. Toss all ingredients to combine.
Place in a serving bowl sprinkled with dukkah and dollops of tahini yoghurt.
250g natural yoghurt
1 tablespoon lemon juice
1 tablespoon honey
1 clove of garlic, crushed
Salt and freshly ground black pepper
1 tablespoon tahini
Mix all ingredients together in a bowl and combine.