Pan Fried Chicken with Dukkah and Pumpkin Cous-Cous

Cook Time 30 minutes

Servings 4


For the chicken

2 chicken breasts (boneless/skinless)

2 tbsp extra virgin olive oil

2 cloves garlic, crushed

1 tsp Italian Herbs

1 lemon, zested

Salt & pepper, to season

For the cous-cous

1 cup cous-cous (wholegrain or plain)

300ml vegetable broth (liquid or from stock cube)

500g butternut squash or Kent pumpkin, cut into 2cm cubes

1 tbsp extra virgin olive oil

45g pistachio dukkah

1 tbsp cranberries, chopped

2 tbsp coriander leaves, chopped (optional)

1 lemon, zested

Salt & pepper, to season


Preheat the oven to 180C.

Toss the pumpkin in a little oil and season with salt and pepper. Place on an oven tray lined with baking paper. Bake for around 20 minutes until golden, then remove and allow to cool.

Bring the 500ml stock to the boil in a saucepan. Add the 2 cups of cous-cous and ½ the olive oil, cover with lid and remove from the heat. Allow the cous cous to stand for around 10 minutes.

Prepare the chicken breasts by cutting in ½ lengthwise so they are thinner.

Rub the chicken breast with 1 tablespoon of oil, the garlic, Italian herbs, lemon zest and season with salt and pepper.

Heat 1 tbsp of oil in a frying pan. Put the chicken in the pan and cover partially with the lid. Cook for 2-3 minutes without turning. Then flip the chicken breasts and cook for a further 3 minutes until cooked through. Remove from the heat while you assemble the cous-cous.

Assemble the cous-cous by fluffing with a fork and blending in the remaining ingredients including the pumpkin. Season to taste and add a squeeze of lemon juice if desired.

Serve together with the chicken breast. You could also add some steamed broccolini for added greens.


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