You wouldn't believe it is May in London, we had the wettest April in years and the rain is still pouring down relentlessly - this time last year I remember sipping a Pimms in Victoria Park! There's nothing worse than waking up to the sound of a rainstorm and knowing you have to leave the cosy confines of your bed to brave the miserable commute. The only way to get through this...book a holiday!
The next battle you face though is the pre-holiday diet! When the weather is like this all I want to do is race home from work, jump into my onesie and eat feel-good calorific food - Sainsbury's ham, mushroom and mascapone pizza is a favourite! However I know that will only ensure that I get mistaken for a beached whale in a few months time when I roll onto the beach in Portugal! So I am making a conscious effort to eat healthily but I'm also trying to make my meals as tasty as I can - after a hard day at the hell hole office nobody wants to get home to a flavourless, grilled chicken breast and some limp steamed cabbage!
So I thought I would share one of my favourite recipes right now, to get you all inspired and we can do it all together...! (I'm not going to lie, sometimes a twirl and a cup of tea does follow but as they say a leopard never changes it's spots...!). For a quick and easy dinner that's low calorie and super tasty with a hint of Moroccan spice and citrussy zing to remind you of lazy, sunny holidays give the 3BM Moroccan Chicken & Cous Cous recipe a try...
Moroccan Chicken & Cous Cous
Ingredients - serves 2
2 chicken breasts
1 large orange
2 cloves of garlic
1 thumb size piece if fresh ginger
1 small glass of white / rose wine
1 can of chopped tomatoes
1 onion chopped
Few pinches of cinnamon
Dash of balsamic vinegar
Cous cous
Olive oil
Optional - Fresh Mint
1. You need to marinade the chicken for ideally 30 minutes (longer if you have time) before you can start cooking up your feast. Grate the fresh ginger, crush 1 garlic clove, zest the orange and place in a dish. Add your chicken chopped into bite sized pieces and finally add the juice of the orange and a small glass of white/rose wine, cover and chill in the fridge.
2. Chop your onion and crush your other clove of garlic and gently cook in a pan in a dash of olive oil. When golden add your tinned tomatoes, 3/4 pinches of cinnamon and few drops of balsamic vinegar. Leave this to cook away on a medium heat and thicken up.
3. Meanwhile put your cous cous into a heat proof bowl and add your boiling water to cook (or cook in accordance with the packet instructions).
4. Heat some oil in a pan / wok and cook your chicken, use a little of your marinade to cook it with and put a half to three quarters of what is left of the marinade into your sauce to cook away and give extra flavour. Once the chicken is cooked, add to the pan with the sauce to stir together and cook for a final minute or two.
5. Spoon your cous cous onto a plate and serve up the chicken and sauce on top (scattered with chopped mint if you like) with some rocket on the side and voila...Moroccan Madness!!
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