Cajun spiced chicken with coriander couscous

Ingredients (10 portions)

Amount	Measure	Name
40	g	FLORA Original 1kg
250	g	Onions finely chopped
1.3	kg	Chicken, breast sliced in three
15	g	Coriander, fresh
0.3	g	Herb, rosemary fresh Chopped
25	g	KNORR Cajun Paste
500	ml	KNORR Paste Bouillon Chicken 1kg
200	g	Tomatoes, canned chopped
		2 Tsp Cornflour
500	g	Couscous

Preparation

Advanced Preparation
Prepare the chicen and remove excess skin and fat as appropriate. Prepare and wash the vegetables. Couscos can be prepared in advance as required. Warm the serving plates.

1. Brush chicken all over with a blend of 50mls of oil and 50g of Cajun Paste.

2. Make up the chicken stock by whisking in 25g of paste to 1 litre of boiling water.

3. Bring the FLORA to a medium to high heat in a suitable saute pan, lightly fry the onions without colouring, add the chopped rosemary and infuse. Remove and keep hot in a separate cooking pan. Pan fry the chicken in the same saute pan until lightly browned.

4. Add a little vegetable stock, tomatoes and remaining cajun paste. Bring to the boil simmer gently for 10-15 minutes and adjust consistency, if required, with a little diluted cornflour. To make the couscous, bring chicken stock to the boil add the couscous and chopped coriander, cover and infuse for five minutes.

5. Serve the chicken, centre of plate, with the sauce masked over and with a serving of the couscos
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Handy Hint
This recipe can be adapted to use fish, pork and vegetables using the appropriate KNORR Bouillon for either.

Healthy Hint
Remove excess fat and skin from the chicken and reduce added salt.

CCPs
Always wash your hands after handling chicken.