This recipe is clearly from one of those times when my mum was on some kind of diet, or had convinced herself she needed to diet. Those who knew my mother will attest to the fact that she had a very petite frame, and was always tiny! For her gym workouts she often had tracksuit pants and hoodies that she’d bought in the teenage boys section at the store … unfortunately for me, I was/am bigger than my mother, taller and wider. Let me tell you a lifetime of having to buy the pants in one size up from your mum is not my favourite genetic inheritance!
So the reason I bring this all up is in my mum’s familiar scrawl next to the top of this recipe she’s written: 760 calories per portion. I don’t know if this is good or bad but since it’s the only recipe in this handwritten book with a calorie number next to it, I’m assuming it’s good and am mentally preparing myself for how thin I’m going to be after eating it!
First the Chicken then the couscous:
Crusted Chicken (Serves 4)
- 4 Chicken breasts, skinless and deboned
- 4 Tbsps tomato sauce
- 2 Tbsps peach chutney
- 1 Tsp Mustard
- 1 garlic clove (crushed)
- S&P to tatste
- 250ml Bread crumbs
I find bread crumbs to be one of those super handy things to just have permanently. They freeze well, so just leave in the freezer and take out when needed. Handy!
- Pre-heat oven at 200 degrees Celsius
- Mix together sauces with spices in a bowl
- Put breadcrumbs in a second dish/bowl
- coat the chicken pieces first in the sauce then with bread crumbs
- Place under the grill until cooked through (+/- 30mins), turn the chicken pieces halfway. Make sure the bread crumbs are golden brown all over
This recipe is one of my favourite after work mid-week meals!
Now onto the couscous, I adore couscous, so simple to make and so delicious mixed with roasted veg! Feels fresh and light to eat, so wont leave you feeling full and bloated like rice or pasta can. The freshness of the couscous with the veg was a perfect accompaniment for the chicken! Again I play with variations every time I make couscous, tomatoes, butternut and feta, green veggies… anything at all that your heart desires!
This evening I dug in the fridge and put a few exotic tomatoes, red pepper pieces and sliced red onion in a roasting pan with lemon juice, olive oil and some Italian spices to roast while the chicken was cooking.
By far the best way to make couscous is to bring a pot of water to the boil. Place the couscous into a large bowl and just cover the couscous with the water once boiled, add any spices you like (I used a sprig of thyme and some pepper for this particular mix), cover and leave the couscous to absorb the water.
When the veggies are ready, add to the couscous mix and stir together making the mixture nice and fluffy.
Serve with the chicken and a delicious glass of Sauvignon Blanc … I firmly believe no meal is complete without wine! Bon Apetit!