Monday, 3 December 2018

Rach Eats Lunch: Chicken, Spiced Apple Cous Cous and Simple Slaw

Yum
Chicken, Spiced Apple Cous Cous and Simple Slaw recipe


So, is it really the start of December for you guys, then? No flipping way. Back in my neck of the woods, I've barely started Christmas shopping, so... well, I have, but not the traditional kind. *taps nose and looks shady* I'm well ahead with one of my traditions and I can't wait for my family to unwrap them and have a good old look at them. I think I've done very well this year, all things considered. I also now need to make an official start on the Christmas shopping, so... better hop to it! And write my own wish list, too... I'm thinking of a pair of dungarees! Me! Oooh, yes please! In other news, it is utterly delightful weather here, all crisp and bright and blue. And it's not cheese and onion flavoured, if your mind has gone wandering straight for the crisp aisle... mine often goes there... and now I'm hungry! Damn!

Today's recipe is so simple, it feels autumnal, and it has all those traditional elements that lead you into the winter season - spices, apple, carrots, um... yoghurt? Anyway, you can throw this baby together with the minimum of fuss, happily knowing that one, you're getting fed, and two, you're eating all the good stuff - a filling grain, a big hit of protein, and a helping of coleslaw without the mayonnaise. Let's do this!


Recipe

(It's slaw for you)


Serves 1

You'll need:
1 piece frozen chicken
80g dried plain cous cous
125ml boiled water
1 teaspoon each turmeric, cumin and lemon juice
1/2 carrot, finely shredded
1/4 red onion, diced
1/2 Braeburn apple, grated
1 tablespoon plain soya yoghurt

1. Right then, guys! Start off by lining an oven tray and preheating the oven to 180℃. Slap that frozen chicken straight on the tray (but not too hard) and pop it straight in the oven for 25-30 minutes until piping hot.

2. In the meantime, let's get our salad and slaw together. Measure out the turmeric, cumin and lemon juice into a jug and boil a kettle. Add the boiled water (from the kettle) and stir it up. Add the dried cous cous to a big bowl and pour over the hot water. Fluff it up with a fork and allow it to absorb the water.

3. Next, it's time to make the slaw! Grate the carrot and gently press it between a clean towel to remove any excess moisture, then finely dice the onion. Finally, grate half an apple (core it and eat the rest while you wait) into a small bowl. Throw the carrot and onion into the bowl with it and add the plain soya yoghurt. Stir it allllll up. And with that, you're done on the slaw front. What to do with the excess carrot? Cut it into strips, spray with low fat oil, and roast them at 180℃ for about half an hour. Done.

4. In the cous cous bowl, grate over a bit more apple and stir it in, adding an extra teaspoon of lemon juice to keep it from browning. Then simply take the chicken out of the oven and cut it into strips. Arrange it on top of the cous cous bowl, add a dollop of simple slaw... and eat it!


This was all kinds of excellent - really tasty and healthy and full of the good stuff. I think I'm officially into roasted carrots now! Give it a try!


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