Marinated Chicken With Cous Cous And Spring Onions With Virg

Directions

1. Pre-heat the oven to 170 C/320 F/gas mark 3
2. For the marinade, mix the soya sauce, blossom honey, sesame oil and vegetable oil together in a bowl and then add in a healthy pinch of turmeric pwdr.
3. Pat dry the chicken and place into the marinade. Cover and marinate for about 20 min. Keep aside.
4. Place the cous-cous in a bowl. Bring the water to the boil and pour over the cous-cous. Allow to rest for 5 min. Add in the raisins and minced spring onion and keep aside. Mix together the extra virgin olive oil and balsamic dressing. Using a wooden spoon, mix into the cous-cous and season with salt and pepper to taste. Keep aside.
5. To finish, remove the pcs of chicken from the marinade and place on an oven tray. Roast in the lower part of the pre-heated oven for about 30-35 min, till cooked and tender. Cut the plum tomatoes into thin slices and arrange in a circle on the plates. Spoon the cous-cous into the centre
6. (optional, using a ring to create a nice shape). Press slightly to remove the ring and arrange the salad leaves around. Place the chicken on top of the cous-cous timbale and pour a little virgin extra virgin olive oil around and serve.