One Pot Chicken Wonder

We all like a one pot dish, and this new recipe from Peter Sidwell is no exception: it’s easy to make, and full of great flavours. Perfect for a midweek meal for the family – and light on the washing up too!

Makes: 4Prep Time: 10 minutesCook Time: 20 minutes
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INGREDIENTS

  •  
  • 3 chicken breasts skinless and boneless
  • 1tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp dried mint
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cracked black peppercorns
  • 250g couscous
  • 600ml boiling water
  • 1 fennel bulb
  • 150g California Prunes
  • 1 bunch fresh mint
  • 1 red chilli
  • 80g green olives
  • 1 tsp nigella seeds
  • 1 tsp mustard seeds
  • 1/2 tsp dried rose petals
  • 150g mixed nuts
  • 1 pomegranate
  • 1 lemon
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DIRECTIONS

  1. Pre-heat a medium non-stick pan on a low heat
  2. Score the chicken to 1cm deep, and drizzle with olive oil
  3. Sprinkle over the ground cumin, dried mint, smoked paprika, salt and pepper
  4. Add the chicken to the pan and cook on one side for 2-3 minutes or until golden
  5. Add the couscous and 600ml boiling water, place the lid on the pan and cook on a medium heat until the chicken is fully cooked (you may need to add extra water if it dries out)
  6. Meanwhile, thinly slice the fennel and chop the California Prunes, mint and chilli. Leave to one side
  7. Once the couscous and chicken are cooked, sprinkle over the fennel, California Prunes, mint, chilli, olive, nigella seeds, mustard seeds, rose petals, mixed nuts and pomegranate seeds
  8. Finish with a squeeze of lemon juice just before serving

AUTHOR

Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.