Aromatic cumin, coriander and cinnamon give this chicken a real Middle Eastern flavour, and serving them with chickpeas further enhances the ethnic theme. Zucchini and sugarsnap peas add colour and all the benefits of fresh vegetables.
400 g skinless chicken breast fillets
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cinnamon stick
300 g zucchini, halved lengthwise and sliced
1 can chopped tomatoes, about 400 g
200 ml vegetable stock
1 1/3 cups (250 g) couscous
400 ml boiling water
200 g sugarsnap peas
1 can chickpeas, about 410 g, drained and rinsed
10 g buttersalt and pepperchopped fresh coriander to garnish
Cut the chicken on the diagonal into strips about 1 cm thick.
Heat half the oil in a wok or heavy-based frying pan. Add the chicken, onion and garlic, and cook over a moderately high heat, stirring constantly, for 2 minutes or until the chicken turns white with golden brown flecks.
Reduce the heat to low and add the cumin, coriander and cinnamon stick. Cook, stirring constantly, for 1 minute.
Add the zucchini and stir well, then add the tomatoes with their juice and the stock. Cook for 5 minutes, stirring occasionally.
Meanwhile, put the couscous in a saucepan and pour over the boiling water.
Add the remaining 1 tablespoon oil. Stir well, cover and leave to soak, off the heat, for 5 minutes.
Add the sugarsnap peas and chickpeas to the chicken mixture. Cook for a further 5 minutes, stirring frequently.
Stir the butter into the couscous and cook over a moderate heat for 3 minutes, fluffing up with a fork to separate the grains.
Pile the couscous onto a serving platter. Spoon the chicken on top and garnish with chopped coriander. Serve hot.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.