2 easy suppers Exciting new flavours to
liven up midweek eating
Cajun chicken with giant couscous
The sweetcorn and couscous salad is
perfect for a packed lunch, so any leftovers won’t go to waste
Easy/ Prepare ahead – Preparation time:
15 minutes, plus marinating – Cooking time: 25 minutes – Server 4
·
4 free-range chicken supremes (chicken breasts
with the wing bone left in – ask the butcher)
·
4tbsp olive oil
·
2tbsp Cajun seasoning (we like Bart, from
supermarkets)
·
1 garlic clove, roughly chopped
For the couscous
·
150g (5oz) giant couscous (we used Merchant
Gourmet)
·
6tbsp olive oil
·
340g can sweetcorn, drained and rinsed
·
4 spring onions, finely sliced juice 2 limes,
plus extra wedges, to serve large handful coriander leaves, roughly chopped
·
2 chillies, deseeded and finely chopped
Slash the chicken breasts 3 times across
the top, place in a non-metallic bowl with 3tbsp of the oil, seasoning and
garlic, and mix. Marinate for at least 15 minutes, or overnight if you can.
Heat the oven to 200C, 180C fan, 400F, gas
6, transfer the chicken breasts to a roasting tin, minus the excess marinade,
and cook for 20 to 25 minutes, until the juices run clear and the chicken skin
is golden and crispy.
Meanwhile, cook the couscous according to
the pack instructions. When cooked, combine with the rest of the ingredients
immediately, or allow to cook drizzled in a little oil, then combine with the
other ingredients while at room temperature. It will keep in the fridge for 3
days. Serve the chicken with the couscous and extra lime wedges.
Per serving: 550 calories, 31g fat (4.5g
saturated), 27g carbohydrate.
King prawn and Peppadew linguine
Such a quick recipe that packs a real
punch. If you like chilli, go for the hot Peppadews – they have a great kick.
Easy – Preparation time: 10 minutes –
Cooking time: 15 minutes – Server 4
·
350g (12oz) linguine
·
4tbsp extra virgin olive oil
·
2 garlic cloves, crushed
·
400g (14oz) ready-cooked king prawns
·
12 Peppadews, sliced handful parsley leaves,
finely chopped
·
Juice 1 lemon, plus extra wedges, to serve
Cook the pasta according to the pack
instructions. When cooked, remove, drain and set aside to steam. Pour the oil
into the pan and reduce the heat. Add the garlic and allow to warm through. The
garlic should begin to smell fragrant but shouldn’t sizzle – lower the heat if
it does.
When the garlic has turned from opaque to
while, toss through the pasta and add the king prawns, Peppadews, parsley and
lemon juice. Season and serve immediately, with extra lemon wedges.
Per serving:
490 calories, 13g fat (2g saturated), 63g carbohydrate
