My take on Jamie Oliver’s Seared Turmeric Chicken


My take on Jamie Oliver’s Seared Turmeric Chicken

Course Main Courses
Servings 2


  • 2 100g chicken breasts
  • 1 level tsp ground turmeric
  • 1 tbsp olive oil
  • 100 g spring greens
  • 140 g wholewheat couscous
  • ½ bunch fresh mint (15g)
  • 1 lemon
  • 25 g unsalted peanuts
  • 2 roasted peeled red peppers in brine
  • 2 tbsp natural yoghurt


  • Place the oil into a bowl with the turmeric and a pinch of sea salt and black pepper. Toss in the chicken and leave aside.
  • Blanch the greens in a large pan of boiling water until just tender enough to eat but still vibrant in colour (about 2-3 minutes), then drain, reserving the water.
  • Place the couscous in a separate bowl and just cover with the reserved water, season and pop a plate on top and leave for 10 minutes.
  • Toast the peanuts in a hot dry non-stick frying pan, keep an eye on them as they’ll burn easily.
  • . Crush in a pestle and mortar or chop roughly. Set to one side.
  • Return the frying pan to the heat and cook the chicken for 4-5 minutes each side until cooked through.
  • Turn the chicken half way through and add the peppers to the pan to warm through.
  • Pick and chop the mint leaves, add to the couscous with the juice of half the lemon.
  • Reheat the greens if necessary.
  • Stir the harissa through the yoghurt if using.
  • Divide the couscous and top with the chicken, peppers and greens. Dollop on the yoghurt and scatter over the peanuts.


Nutritional Info per serving:
457 Kcal, 34g Carbohydrate (5g sugars, 6g fibre), 19g fat (3g saturated), 40g Protein
I have cooked Jamie’s recipe from his Superfood Recipe book many times and it is just as nice. I just happened to have less chicken and greens and I replaced the hazelnuts for peanuts as I had them in the cupboard already.
Click here for the original recipe.