The Upper Crust

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3 stars Serves 2

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Ingredients

  • Small bunch coriander
  • Handful flat-leaf parsley sprigs
  • 45ml (3 tbsp) olive oil
  • 2 × 120g (4oz) boneless chicken breasts (skin on)
  • 1 × 100g sachet Ainsley Harriott Citrus Kick Cous Cous
  • 6 thin slices chorizo
  • Salt and freshly ground black pepper

Method

  • Place the coriander and parsley in a food processor or mini blender with 15ml (1 tbsp) of the olive oil and pulse to a thick paste. Season to taste. Carefully lift the skin from each chicken breast without detaching it completely and spread the coriander mixture between the flesh and skin. Smooth back over the skin to cover the filling completely.

  • TO COOK THE CHICKEN: Heat the remaining 30ml (2 tbsp) of olive oil in a frying pan and add the chicken breasts skin-side down. Cook for 3-4 minutes until golden, then turn over and cook for another 8-10 minutes until cooked through.

  • Meanwhile, prepare the Ainsley Harriott Citrus Kick Cous Cous according to the instructions on the carton and keep warm. Transfer the cooked chicken breasts to a warm plate and leave to rest for a few minutes. Return the pan to the heat and add the slices of chorizo. Cook for a minute or two until sizzling, turning once.

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