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Chicken breasts with cauliflower couscous

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Chicken breasts with cauliflower couscous

40 minutes

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Chicken breasts with cauliflower couscous

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

3 T butter
4 free-range chicken breasts with skin and bone
12 capers
¼ cup lemon juice
salt, to taste
150 g crème fraîche, for serving (optional)

For the cauli risotto:

1 T olive oil
1 T butter
1 shallot, finely chopped
3 cloves garlic, minced
1 x 380 g bag Woolworths cauliflower couscous
1 cup cream
80 g pecorino, grated
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C. Melt the butter in an ovenproof pan. Add the chicken, skin-side down, and fry until golden. Turn and cook for a further 5 minutes.

2. Add the capers and lemon juice, then bake for 15 minutes.

3. To make the cauli risotto, melt the oil and butter in a pan over a medium heat and cook the shallot until soft. Add the garlic and cauliflower and cook for 2 minutes. Add the cream and simmer for 10 minutes. Stir in the cheese and season to taste. Top with the crème fraîche.

For more chicken breast recipes, click here.

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom