One pot chicken and couscous

Total time 55 mins

15 mins preparation time

40 mins cooking time

Chicken and chorizo go into this easy, one-pot casserole recipe. Delicious served with couscous. This is a recipe by TV chef Dean Edwards for Kikkoman.

Ingredients

4 portion(s)

chicken breasts, skin on

100 g

chorizo sausage, sliced

onion, diced

cloves garlic, crushed

sprigs fresh thyme

green chilli, deseeded and finely diced

 ½ tsp

smoked paprika

100 ml

white wine

400 g

tin tomatoes

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

400 ml

chicken stock

1 tsp

sugar

200 g

cous cous

lemon (juice)

black pepper for seasoning

3 tbsp

flat leaf parsley, chopped

Nutritional facts (per portion): 2035 kJ / 486 kcal

18.2 g Fat

Preparation

Step 1

Heat a large pan then add a little vegetable oil, fry the chicken skin side down for 3-4 mins, turn then seal the other side, remove from the pan and set aside.

Step 2

Add the chorizo to the pan and cook for 2-3 mins then add the onion, garlic, thyme, chilli and paprika. Continue to cook for a couple of mins.

Step 3

Pour in the white wine and reduce by half then add the tomatoes, Kikkoman Soy Sauce and stock. Return the chicken to the pan and bring up to the boil, reduce the heat, cover with a lid and simmer for 40mins. Add the sugar.

Step 4

Add the cous cous to the pot and stir in, adding a little water if needed, continue to cook for 5 mins then add a squeeze of lemon juice and a twist of black pepper. Garnish with some flat leaf parsley.

Recipe-ID: 22

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Heat a large pan then add a little vegetable oil, fry the chicken skin side down for 3-4 mins, turn then seal the other side, remove from the pan and set aside.

Add the chorizo to the pan and cook for 2-3 mins then add the onion, garlic, thyme, chilli and paprika. Continue to cook for a couple of mins.