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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Sami Food3, Ood9 1 servings

INGREDIENTS

2 Chicken thighs
1 ts Soya sauce
1/4 ts Blossom honey
1/2 ts Sesame oil
1 ts Vegetable oil
1 pn Turmeric powder
100 g Cous-cous; (3 1/2oz)
250 ml Water; (8 1/2fl oz)
1 Spring onion; dark green part
; removed
1 tb Virgin olive oil
1 / teaspoons balsamic vinegar; ¥
10 Raisins
Salt and pepper
2 Plum tomatoes; washed
Baby spinach; (optional)
Dandelion; (optional)

INSTRUCTIONS

FOR THE MARINADE
FOR THE COUS-COUS
Pre-heat the oven to 170°C/320°F/gas mark 3
For the marinade, mix the soya sauce, blossom honey, sesame oil and
vegetable oil together in a bowl and then add a pinch of turmeric powder.
Pat dry the chicken and place into the marinade. Cover and marinate for
about 20 minutes. Keep aside.
Place the cous-cous in a bowl. Bring the water to the boil and pour over
the cous-cous. Allow to rest for 5 minutes. Add the raisins and chopped
spring onion and keep aside. Mix together the olive oil and balsamic
dressing. Using a wooden spoon, mix into the cous-cous and season with salt
and pepper to taste. Keep aside.
To finish, remove the pieces of chicken from the marinade and place on an
oven tray. Roast in the lower part of the pre-heated oven for about 30-35
minutes, until cooked and tender. Cut the plum tomatoes into thin slices
and arrange in a circle on the plates. Spoon the cous-cous into the centre
(optional, using a ring to create a nice shape). Press slightly to remove
the ring and arrange the salad leaves around. Place the chicken on top of
the cous-cous timbale and pour a little virgin olive oil around and serve.
Converted by MC_Buster.
Per serving: 4957 Calories (kcal); 56g Total Fat; (9% calories from fat);
80g Protein; 1154g Carbohydrate; 158mg Cholesterol; 338mg Sodium Food
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 75 1/2 Fruit;
7 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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