The eagle eyed amoungst you will have noticed that in our January Menu, we mention 3 new OMG pots. Very occasionally, a recipe fails at the last hurdle, and this is one of those.
If you'd like to make it yourself, here's the recipe - don't be alarmed by the amount of ingredients, it's really very simple and a great alternative to cous-cous
4 chicken breasts - sliced into strips/ 1 cm pieces
¾ tsp turmeric, ¾ tsp cinnamon & ¾ tsp ground ginger
½ tbsp olive oil plus ½ tbsp to fry
900 g cauliflower- trimmed of leaves and the tough end of the stem
1 tblsp olive oil
1 tsp crushed garlic
½ tsp ground coriander
1 tsp ground cinnamon, ¼ tsp cayenne pepper, 1 tsp ground cumin, ¼ tsp turmeric
Juice 2 limes
Zest of 1 orange
1 tsp sea salt/ to taste
1 red & 1 green pepper- sliced or diced
1 small carrot- peeled and grated
400 g tin chickpeas- drained
20 g dried apricots- chopped
60 g dried cranberries
How to make it:
- Mix the ground ginger, cinnamon, turmeric and olive oil and spread over the sliced chicken as a marinade. Ideally leave for 2 hours in the fridge for the flavours to infuse.
- Cut the cauliflower into 2 inch chunks then place in a food processor and pulse for a few seconds at a time until you achieve a cous cous like texture. Alternatively, if you don’t have a food processor, grate the cauliflower on the large side of the grater. This will give you more of a rice- like texture.
- Heat ½ tbsp olive oil in a large frying pan/ wok. Add the chicken pieces and stir fry for about 5 minutes over a medium to high heat. Add the diced peppers and chickpeas and cook for a further few minutes until the peppers soften slightly and the chicken is cooked through.
- Tip into a bowl and set aside and keep warm while you cook the ‘cous cous’.
- Heat ½ tbsp. oil in the same pan. Add the garlic and remaining spices and stir fry for a few minutes. Tip in the cauliflower, grated carrot, sea salt, orange zest, chopped dried apricots, dried cranberries and lime juice. Cook for 3-4 minutes stirring well until the cous cous is well coated with the spices and heated through. - - Divide the cous cous between 4 plates, then top with the chicken, peppers and chickpeas.
Lovely served with some freshly chopped coriander or parsley and an extra squeeze of lime.