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Add a photoServings: 2
Ingredients
- 4 x chicken thighs
- 60 ml readymade thai marinade chicken stock cube
- 140 ml boiling water
- 150 gm easycook couscous
- 200 gm frzn prawns defrosted
- 20 gm frzn peas
- 2 x spring onions minced
- 2 x tomatoes deseeded and minced extra virgin olive oil
- 1 tsp fresh or possibly dry mixed herbs
- 40 gm mixed leaf salad or possibly rocket
- 1Â 1/2 Tbsp. extra virgin olive oil mixed with the juice of 1 lemon
Directions
- Preheat the oven to 200C/400F/Gas Mark 6.
- Rub the chicken thighs with the marinade and leave for at least 5 min.
- Place the couscous in a mixing bowl. Dissolve half the stock cube in the boiling water then pour over.
- Fluff the couscous with a fork then add in the prawns peas spring onions herbs and tomatoes.
- Cover with cling film and set aside (the dish will steam itself).
- Heat a drizzle of extra virgin olive oil in a nonstick pan then place the chicken thighs in the pan. skin side down and cook for 3 to 4 min till the skin has sealed.
- Turn over and cook for a further 2 min.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 2 servings | |
| Calories 452 | |
| Calories from Fat 263 | 58% |
| Total Fat 29.43g | 37% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.2g | |
| Cholesterol 235mg | 78% |
| Sodium 327mg | 14% |
| Potassium 449mg | 13% |
| Total Carbs 5.21g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.84g | 1% |
| Protein 39.88g | 64% |
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