Spice up chicken with some sumac from the spice asile. It’s a tangy lemony flavour used in Mediterranean and Middle Eastern cooking.

SERVES – 4

PREP – 15 MINS

COOK – 30 MINS

 

4 skinless, boneless chicken breasts

1tbsp sumac

2tsp ground cumin

4 rashers streaky bacon

2tbsp olive oil

2 red onions, cut into chunks

2 courgettes, cut into 1cm wide circles

1 red or yellow pepper, chopped

1 crushed garlic

1 vegetable stock pot (we used Knorr)

200g cous cous

2tbsp coriander, chopped

 

1. Heat oven to 190°C, Gas 5. Season chicken with salt and pepper, put into a roasting tin and sprinkle with sumac and cumin. Wrap breasts in bacon, securing with a cocktail stick. Drizzle over 1tbsp olive oil. Roast for 25 mins.

2. Put the onions, courgettes, pepper and garlic into a roasting tin, drizzle with 1tsp olive oil and roast for 25 mins.

3. Mix stock pot with 200ml of boiling water. Tip in cous cous and leave for 5 mins.

4. Stir cous cous into the veg, serve with chicken and coriander.

 

Per serving: 448 cals, 14g fat (3.5g saturated), 34g carbs