A tasty arthritis-friendly recipe for a chicken one-pot dish. Watch Nutritionist and food blogger Kate Lawson and Arthritis Action Dietitian Martin Lau cook a delicious and easy recipe to try at home!
Ingredients:
160g couscous [pre-weighed into bowl]
300g uncooked chicken breast pieces [pre-sliced]
1 tablespoon harissa
1 tablespoon tomato puree
1 red pepper [sliced with knife – possibly using spiked board]
1 can chickpeas
1 tablespoon garlic oil 220ml chicken stock from a cube
*Coriander and toasted, flaked almonds to garnish
Recipe: Heat the garlic oil in a large casserole dish and then add the chicken pieces. Stir to coat well and gently fry for 3 minutes. Now add the harissa and tomato paste and cook for a further few minutes. You want to brown the tomato paste a little to enhance the flavour – this is called making a ‘pinçage’ and it will help boost the umami flavour and add richness to the finished dish. Add in your pepper strips and stir well to coat everything before pouring over the hot stock. Cover and simmer for 5-7 minutes or until the chicken pieces are just cooked. Now add the chickpeas and dried couscous. Mix everything thoroughly and cover again. Leave the dish to quietly steam for 5 minutes to cook the couscous. Uncover, fluff up the couscous mixture with a fork and serve garnished with some chopped coriander and toasted almonds.