Ingredients
- 250 g giant cous cous
- 4 chicken breasts skin on
- 600 g broccoli or tenderstem broccoli cut into florets and stems diced
- 50 g coriander leaves
- 2 tbsp light soft brown sugar
- 1/2 tbsp. olive oil
- 3/4 tsp. turmeric
- 200 g roasted salted cashews
- Dressing
- 2 limes juiced
- 1 tbsp. fish sauce
- 2 tbsp. sweet chilli sauce
- 1 tbsp. sriracha
- 2 tbsp. sesame oil
- 5 tbsp. light olive oil
- Salt and pepper
Instructions
- Preheat the oven to 180C / 350F / gas 4
- For the cashews, put the sugar, oil, turmeric and two tablespoons of water in a small saucepan, bring to a boil on a medium heat, stirring often and then add the cashews. Cook for 3-4 minutes, stirring continuously until then its are coated in a sticky glaze, then transfer to an oven tray lined with greaseproof paper and spread the nuts out evenly. Bake for 10-12 minutes in the preheated oven (8-10 minutes in the roasting oven of the AGA), stirring once halfway through, until golden and then remove and allow to cool completely.
- Rinse the cous cous well and add to a saucepan. Cover with double the amount of water and a good pinch of salt. Bring to the boil, reduce the heat and simmer for 8-10 minutes. When tender, drain, rinse under cold water and set aside until needed.
- Season the chicken breasts and place on a baking tray. Place in the preheated oven and cook for 20-25 minutes. Remove from the oven and allow to cool.
- Boil the broccoli in a pan of salted boiling water for 4-5 minutes until it is just about cooked. Drain and allow to cool.
- To make the dressing, squeeze the lime juice into a small bowl, add the rest of the dressing ingredients and whisk to combine.
- Chop up the coriander, chicken and broccoli into even sized pieces and place into a large mixing bowl. Add the cous cous and the dressing, toss vigorously until everything is coated.
- Serve piled onto plates topped with the turmeric cashew nuts.
Notes
TOP TIPS
You can use any grain you like - quinoa, cous cous, freeman, brown and wild rice or a combination of grains all work well.
Prepare all your elements well in advance and mix all to serve.