Seared Turmeric Chicken with Couscous, Greens, and Hummus
Ingredients: turmeric, extra virgin olive oil, oregano, salt, pepper · 25 min cook time · 579kcal · ₩19,500
Ingredients
1teaspoon turmeric, 2tablespoon extra virgin olive oil, 1sprig oregano, pinch salt, pinch pepper, 2piece chicken breast, 50g Swiss chard, 50g kale, 50g spinach, 20g hazelnuts, 150g whole wheat couscous, 1sprig mint, 1jar chickpeas, 2tablespoon yogurt, 0.5clove garlic, 1pinch cayenne, 0.5piece lemon, 1teaspoon tahini, 4slice roasted red peppers
Instructions
1. Mix turmeric, extra virgin olive oil, sliced oregano, salt, and pepper to make a marinade. Coat the skinless chicken breasts in the marinade.
2. Blanch mixed greens like Swiss chard and kale briefly in boiling water, then remove. Blanch spinach very briefly and remove.
3. Pour hot vegetable water over whole wheat couscous, season, add a sprig of mint, cover, and let sit for 10 minutes.
4. Toast hazelnuts in a pan and smash them up.
5. Cook the marinated chicken in a pan with a little oil for about 3 to 4 minutes on each side.
6. Make the hummus by blending chickpeas, yogurt, garlic, cayenne, lemon juice, and tahini.
7. Add roasted red peppers to the chicken pan near the end of cooking to warm them through and pick up the juices.
8. Chop fresh mint and stir it through the prepared couscous.
9. Slice the chicken and plate up with hummus, greens, couscous, roasted red peppers, and toasted hazelnuts.
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