Food. Travel. Recipes.

Saturday, 3 September 2011

Honey mustard chicken, lime and mint cous cous, chilli roasted vegetables and halloumi

A Mediterranean feast! This is a dish I've made many times, adding and taking away different components of it every time I make it, to try something new and get a different taste from the dish! I would recommend that all the ingredients that need to be chopped are done right at the start so they are to hand when you need them!

For 4 people


For the chicken (these are roughly the measurements I used, although I sort of just use what I think, so feel free to change or add different ingredients!)

8 chicken thighs (2 per person)
2-3 tablespoons olive oil
Salt and pepper
1 teaspoon of dried thyme
2-3 bay leaves (chopped, not including the stalk in the middle of the leaf!)
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 tablespoons wholegrain mustard
2 tablespoons honey

For the cous cous -

250g cous cous (or follow the directions given on the packet)
500ml boiling water with vegetable stock (Around 1 tablespoon/2 cubes)
Lime juice (and zest of 1 lime if possible)
Handful of fresh mint, chopped

For the roasted vegetables -

1 large sweet potato, peeled and roughly chopped
1-2 red chillies, deseeded and finely chopped
1 large red onion, roughly chopped
1 red pepper, deseeded and roughly chopped
1 courgette, thickly sliced
10 broccoli florets

1 block of halloumi, sliced
Large handful of flaked almonds (to garnish)

You will notice that this recipe is a lot about timing, it's a pretty simple recipe as long as everything is prepared before starting, then it's all about just shoving everything in the oven at the right time and preparing the cous cous pretty much right before serving!

Preheat the oven to 200C

First start off by chopping up all the vegetables, then put to one side.

Then marinate the chicken with all of the ingredients (except for the honey!) and arrange on a baking tray and pop into the oven for 40-45 minutes.

Arrange the chopped sweet potato and chilli on a baking tray and drizzle with oil, pop into the oven.

After about 10 minutes, take the sweet potato tray out of the oven and add the rest of the vegetables and mix around in the chilli oil. Pop back into the oven for a further 30 minutes.

Around 20 minutes later, take the chicken tray out of the oven and drizzle around 2 tablespoons of honey over the thighs, this will make them lovely and sweet and the skin crispy. Pop back into the oven for 10 more minutes.

Whilst the chicken and vegetables are on their last 10 minutes, get a non stick frying pan on a hot heat with a tiny drizzle of (garlic) oil. Then add the sliced halloumi and gently fry until lovely and brown. I usually just shake the frying pan rather than move the halloumi around with a wooden spoon, then quickly turn them over when each side is done. Once cooked, turn the heat off the pan.

Boil the kettle and pour around 500ml of water into a plastic jug, and add 1 tablespoon of vegetable stock. Pour over the cous cous and leave for a couple of minutes to soak up the water.

In the meantime, take the vegetables and chicken out of the oven and plate these both up.

Then mix the cous cous with a fork, until fluffy. Drizzle over the lime juice and scatter on the chopped mint leaves, mix and then plate up with the chicken and veg. Add a few pieces of halloumi on the side then scatter over a garnish of flaked almonds.

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