Carrying on our Middle Eastern obsession we have another really simple dinner of griddled chicken with roasted vegetables and cous cous. This is quite similar to our za’atar steak recipe and is a great healthy yet filling option. It manages to be comforting enough for winter yet light enough for summer – these chicken breasts would be incredible cooked on a barbecue. This would also be delicious in a lunchbox or taken for a picnic, what a versatile dinner! You’ll see in the photos that we have 2 trays of vegetables – this was because we had veg to use up but in the ingredients we’ve given what should be enough for two people just to go with the dinner.
- 1 aubergine, chopped into 2cm cubes
- 1 courgette, chopped into 2cm cubes/rings
- 1 red onion, sliced into thin wedges
- 2 peppers, sliced into 3cm pieces
- 2 tbsp olive oil
- 1 heaped tsp ras el hanout
- 1 tbsp pomegranate molasses
- 2 chicken breasts
- 2 heaped tsp za’atar
- Cous cous
Preheat the oven to 190°C. Place your vegetables in a roasting dish and coat with 1 tablespoon of the olive oil, the ras el hanout and a good pinch of sea salt. Toss the vegetables to coat them all in the oil and spices and then whack in the oven. These will take around 45 minutes to an hour to become perfectly soft and slightly charred around the edges. Stir them every 15 minutes or so and after around half an hour shake over the pomegranate molasses for the last part of cooking.
For the chicken place the breasts between cling film, one at a time. Use the base of a large pan to bash them out until they are about 3cm thick and an even thickness all over. Once they’re both done heat up a griddle pan. Coat the breasts with a little olive oil and once the griddle pan is nice and hot place the chicken on. Let it cook on the first side for about 1 minute so that it can start charring and then turn over. On the side that you have already started to cook and is now facing up, sprinkle half of the za’atar so it coats the chicken. After 1 minute on the other side flip the chicken over again and sprinkle the rest of the za’atar on the other side. The chicken should take about 4 minutes on each side to cook so just keep an eye on it and turn it occasionally to make sure it doesn’t stick. The sesame seeds in the za’atar should become lovely and toasted during this time… it smells amazing!
Just before you’re ready to serve make some cous cous by placing it in a bowl, covering with boiling water (to about 1cm above the cous cous) and covering the bowl tightly with cling film. Leave it for about five minutes and you should have perfectly fluffy cous cous! Fluff it up with a fork and season with salt. Whack the whole lot on a warmed plate and you’re done! We sliced our chicken up before serving but that’s up to you – whatever you prefer.
This was lovely hot but would also be great cold – you could mix the vegetables into the cous cous and serve with the sliced chicken for a mid-week lunch to make your colleagues jealous!