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Dining In Your Spring Recipe Collection (Part 3) - Cajun chicken with giant couscous & King prawn and Peppadew linguine

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2 easy suppers Exciting new flavours to liven up midweek eating

Cajun chicken with giant couscous

Description: 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

Description: 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

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