For the next six months the I heart cooking clubs member are going to be celebrating the recipes of Hugh Fearnley-Whittingstall. This allows me to buy new cookbooks and my cookbook library gets new additions.
from River Cottage Everyday *. I am a „luncher“, my main meal is lunch. This book has a lunch box section with many ideas for delicious lunches at work.
Chicken with couscous, honey and cinnamon
Yield: 2 servings
An interesting alterative to chicken sandwich
75 grams blanched almonds; I used almond flakes
2 tablespoons rapeseed or olive oil
1 onion, finely chopped 1 garlic clove, chopped
1 teaspoon ground cinnamon
125 grams couscous
1 tablespoon runny honey
About 250 m1 boiling water, or chicken or vegetable stock
About 150 grams cold cooked chicken, cut into small pieces
1 small pickled lemon, pulp discarded and skin finely chopped, alternative: 1/2 fresh lemon, the grated zest
A good squeeze of lemon juice
1 tablespoon chopped parsley or mint; I used both
Sea salt and freshly ground black pepper
modified from Ulrike Westphal inspired by: Hugh Fearnley-Whittingstal River Cottage Everyday * ISBN: 978-074759840
Put the almonds in a dry frying pan and toast over a medium heat for a few minutes. tossing occasionally, until golden brown. Leave to cool. then chop them very roughly.
Heat the oil in a small saucepan, add the onion, garlic and some salt and pepper and sweat gently for about 10 minutes, until softened. Add the cinnamon, then take off the heat and stir in the couscous.
Stir the honey into the boiling water or stock until dissolved, then pour over the couscous (it should just cover it) and put a tight-fitting lid on the pan. Leave for 10 minutes, until the couscous has swollen up and absorbed all the liquid. Fluff it up with a fork, transfer to a bowl and leave to cool.
Toss the chicken pieces, almonds, pickled lemon or zest, and the lemon juice into the couscous and season to taste.
Pack into a lunchbox, or pile into a serving dish for serving at the table. Either way, finish with a sprinkling of parsley or mint and a good grinding of black pepper.