Chicken Marrakesh

Chicken Marrakesh

NO count recipe

 

Serves 4

 

4 skinless boneless chicken breasts

4 tbsp natural yogurt

2 tsp dried chilli

1 lemon

frylight oil spray

1 red & 1 yellow pepper, seeded & diced

1 tsp cumin seeds

115g couscous (dried weight)

2 tbsp chopped parsley or coriander

 

Heat oven 200ºC/400ºF Gas 6

 

With a sharp knife, make 3 slashes across each chicken breast, place in ovenproof dish.  Mix the yogurt with the chilli and spoon over the chicken, cevering completely.  Halve the lemon lengthways and sliced each half.  Place the slices in the cuts in the chicken and tuck the remainder around the chicken.  Spray with frylight (about 12 sprays)

 

Put the veg into a raosting tin, season, scattoer with cumin seeds then spray with frylight (about 10 sprays)  Place in oven with the chicken to cook for about 30 mins until the veg are browned on the edges.  Turn them halfway though cooking.

 

While this is cooking, make up the couscous as directed on the pack.  Remove the veg from the oven and fold into the couscous with the parsley or coriander.

 

Lift the chicken from the dish to serve and pour any lemony juices over the couscous mixture.  Serve the chicken on top of the couscous.

 

A Fry light recipe