Eight Bells

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Sunday, October 29, 2006

Chicken & Couscous

This will serve four

4 boneless chicken thighs
Streaky bacon


1 pot of ricotta cheese
1/2 an onion, diced
8 sundried tomatoes, soaked for 20 mins in hot water and then sliced (boil the water and then put in a bowl with the tomatoes)
1 chargrilled capsicum, sliced (half for the stuffing and half for the couscous)
1/2 a teaspoon of nutmeg
6 fresh sage leaves, chopped
1/4 of a cup of fresh Italian flat leafed parsley, chopped
Salt & pepper

Mix together and stuff the chicken thighs with the mixture, wrap with the bacon and cook in the oven at 180C for around 45 mins.

Steam 8 asparagus spears and 1 large courgette cut into quarters and then sliced for 10-15 minutes.
Cook your couscous according to packet instructions (we used Tipiak French style couscous). When the couscous is done add your courgette, chopped asparagus, 1 diced tomato and the rest of your chargrilled capsicum. Mix and serve.


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