Super Food Family Classics
By Jamie Oliver
Chicken lollipop dippers
Pea & mint couscous, charred asparagus
24 mins
Not Too Tricky
serves 2
About the recipe
As well as being nice and high in fibre, humble wholewheat couscous is high in the mineral copper, which our metabolic systems need in order to function efficiently.
Recipe From
Ingredients
250g fine asparagus
120g fresh or frozen peas
120g wholewheat couscous
1 lemon
20g flaked almonds
2 x 120g free-range skinless chicken breasts
olive oil
2 heaped teaspoons sun-dried tomato paste
2 tablespoons natural yoghurt
½ a bunch of fresh mint (15g)
Method
- Trim six wooden skewers so they’ll fit inside a large non-stick frying pan, then soak in cold water. Trim the woody ends off 250g of fine asparagus, then char in the dry pan on a medium heat, turning occasionally.
- Meanwhile, place 120g of fresh or frozen peas and 120g of couscous in a bowl. Finely grate over the zest from 1 lemon, then just cover with boiling kettle water. Pop a plate on top and leave to fluff up.
- Once done, remove the asparagus to the plate, crumble 20g of flaked almonds into the pan to toast until lightly golden, then remove.
- Use the base of a pan to flatten the thicker side of 2 chicken breasts slightly, then use three wooden skewers to pierce each chicken breast at regular intervals. Sprinkle both breasts with a pinch of sea salt and black pepper and rub with 1 teaspoon of oil.
- Place the chicken breasts in the pan for 10 minutes, or until golden and cooked through, but still juicy, turning every couple of minutes, and returning the asparagus to the pan for the last minute to warm through.
- Meanwhile, mix 2 heaped of teaspoons sun-dried tomato paste with 2 tablespoons of yoghurt and half the lemon juice until smooth. Fluff up the couscous, squeeze over the remaining lemon juice, then pick, finely chop and stir in the leaves from ½ a bunch of fresh mint. Taste and season to perfection.
- Slice between the skewers to create chicken lollipops ready to dunk in the sun-dried tomato yoghurt and coat in the crunchy almonds, then serve up with the couscous and asparagus.
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