Essentials South Africa – August 2019

n e w-lo ok roaSt S

Whether it’s veggie, fish or chicken – here are some

delicious new ways to serve up a roast

4 skinless, boneless chicken breasts
1 tbsp sumac
2 tsp ground cumin
4 rashers streaky bacon
2 tbsp olive oil
2 red onions, cut into chunks
2 courgettes, cut into 1cm slices
1 pepper, deseeded and chopped
1 garlic clove, crushed
1 vegetable stock pot (such as Knorr)
200g couscous

25g hazelnuts, toasted and chopped

2 tbsp chopped fresh coriander

1

Heat oven to 190°C. Season the chicken

with salt and pepper. Put into a roasting

tin; sprinkle with sumac and cumin. Wrap

a rasher of bacon around each breast and

secure with a cocktail stick. Drizzle over

1 tbsp olive oil and roast for 25 min.

2

Meanwhile, put the onions, courgettes,

pepper and garlic into a separate

roasting tin, drizzle with the remaining

oil and roast for 25 min.

3

Mix stock pot with 200ml boiling

water. Pour over couscous; stand for

5 min until absorbed. Fluff with a fork,

season and mix with the veg; add nuts.

Slice chicken, discarding cocktail sticks.

Serve with the couscous and coriander.

2 443kJ Per SerViNG 19.5g FAt

4g SAt FAt 49g CArBS

SUMAC CHICKEN WITH BACON AND ROASTED vEgETABLE COUSCOUS

SerVeS 4 r eAdY iN 45 MiN