My take on Jamie Oliver’s Seared Turmeric Chicken
- 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.