Скачать или смотреть Tomato Black Olive Chicken with Feta Couscous

My national couscous day competition winning recipe- tender chicken, cooked in a Mediterranean inspired tomato and black olive sauce, served with delicious Sun-dried tomato and garlic couscous, mixed with tangy feta cheese. Recipe also available on the Ainsley Harriott website: https://www.ainsley-harriott.com/reci...

Tomato and Black Olive Chicken, with Feta Couscous (Serves 2)

2 tbsp olive oil
2 chicken breasts, cut into 2cm chunks
Knob of butter
1 large red onion, sliced thinly
2 cloves garlic, grated or finely chopped
2 tbsp balsamic vinegar.
200ml chicken stock.
1 x 400g tin chopped tomatoes
1 tsp sugar
100g black olives, pitted, halved
Handful of fresh basil, roughly chopped
Salt and freshly ground black pepper.
1 x packet of Ainsley Harriott Sundried Tomato and Garlic Couscous
100g Feta Cheese, diced
60g black olives, pitted, quartered
Fresh basil leaves, for garnish

1) Heat the oil in a casserole pot or deep-sided frying pan over a medium-high heat. Add the chicken, season with salt and pepper and sauté for 4-6 minutes, until golden-brown all over. Remove from the pan and set aside.

2) To the same pan, add the butter, red onion and garlic and cook over a medium heat for a further 8-10 minutes, stirring often. Add the reserved chicken, balsamic vinegar, chicken stock, tinned tomatoes, sugar and olives and continue to cook for 20 minutes, stirring occasionally.

3) Prepare the couscous according to the packet instructions. Once cooked, fluff with a fork and stir through the diced feta cheese and black olives.

4) Add the chopped basil to the chicken, season to taste and cook for a final 2 minutes, stirring well. Serve the tomato and black olive chicken with the feta couscous, finishing with some extra fresh basil leaves on top for presentation

*Recipe can be easily multiplied, to feed 4, 6 or 8 people!