Glazed Peri Peri Chicken Skewers
with pearled couscousCalories
:
829 kcalProtein
:
47.1g proteinTotal
:
25 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Sesame
- Egg
- Milk
- Mustard
- Wheat
- Cereals containing gluten
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
4 unit(s)
Bamboo Skewers
1 sachet(s)
Vegetable Stock
1 unit(s)
Onion
½ sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Mango Chutney
120 grams
Salad Leaves
1 unit(s)
Avocado
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
150 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3467 kJ
Energy (kcal)829 kcal
Fat34.1 g
of which saturates4.9 g
Carbohydrate87.1 g
of which sugars17.2 g
Dietary Fiber7.1 g
Protein47.1 g
Salt2.4 g
Trans Fat3.2 g
Potassium538.5 mg
Calcium62.6 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking steps
1
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Soak the skewers (2 per person) in cold water to prevent them from burning.
- Half, peel and cut the onion into 3cm wide wedges.
3
- In a bowl toss the onion and chicken with a large pinch of peri peri spice mix and a drizzle of oil. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Carefully thread the tossed chicken and onion onto the skewers, alternating between the two.
TIP: You may want to taste as you go, the peri peri can be a little bit salty.
4
- Place a large pan over medium-high heat with a good drizzle of oil.
- When the pan is hot add the skewers and fry for 8-10 mins, turning until golden brown on each side.
5
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
- Just before serving, toss the salad leaves and avocado with the ranch and a pinch of the peri peri.
- Taste and season with salt and pepper, if required.
6
- Divide the tossed salad and pearled couscous between plates.
- Top with the peri peri chicken skewers.
- Finish with a drizzle of mango chutney on them and a scattering of sesame seeds.
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