| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Sami |
Food3, Ood9 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Chicken thighs |
| 1 |
t |
Soya sauce |
| 1/4 |
t |
Blossom honey |
| 1/2 |
t |
Sesame oil |
| 1 |
t |
Vegetable oil |
| 1 |
pn |
Turmeric powder |
| 100 |
g |
Cous-cous, 3 1/2oz |
| 250 |
|
Water, 8 1/2fl oz |
| 1 |
|
Spring onion, dark green |
|
|
part |
|
|
removed |
| 1 |
T |
Virgin olive oil |
| 1 |
|
/ teaspoons balsamic |
|
|
vinegar ¥ |
| 10 |
|
Raisins |
|
|
Salt and pepper |
| 2 |
|
Plum tomatoes, washed |
|
|
Baby spinach, optional |
|
|
Dandelion, optional |
INSTRUCTIONS
Pre-heat the oven to 170øC/320øF/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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