Yield: 1 servings
|2 \N||Chicken thighs|
|1 teaspoon||Soya sauce|
|¼ teaspoon||Blossom honey|
|½ teaspoon||Sesame oil|
|1 teaspoon||Vegetable oil|
|1 pinch||Turmeric powder|
|100 grams||Cous-cous; (3 1/2oz)|
|250 millilitres||Water; (8 1/2fl oz)|
|1 \N||Spring onion; dark green part|
|\N \N||; removed|
|1 tablespoon||Virgin olive oil|
|1 \N||/ teaspoons balsamic vinegar; ¥|
|\N \N||Salt and pepper|
|2 \N||Plum tomatoes; washed|
|\N \N||Baby spinach; (optional)|
|\N \N||Dandelion; (optional)|
FOR THE MARINADE
FOR THE COUS-COUS
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); 4½ Lean Meat; 1 ½ Vegetable; 75 ½ Fruit; 7 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.