Chicken Marbella with Couscous and Green Veg

Peel and mince garlic. Pat dry chicken thighs. In a large bowl, combine brown sugar/white wine/red wine vinegar with 1/4 cup of olive oil, prunes, capers, green olives, garlic, oregano and chicken. Stir to make sure the chicken is coated well. Marinate for a minimum of 10 minutes (the chicken can be marinated, in the fridge, for up to 24 hours).

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Preheat oven to 200C. Chop broccoli into florets. Trim green beans. Pick parsley leaves, discarding stems and finely chop.

Remove the chicken from the marinate (keep the marinade). In a hot frying pan add a drizzle of oil. Brown the chicken thighs for 2 minutes each side. Transfer chicken and reserved marinade to shallow oven safe dish. Bake in the oven for 40 minutes (see tip for slow cooker option).

Tip! Cook in a slow cooker on medium/high for 4-6 hours instead of the oven. Add 1/2 cup of water or stock to the marinade when placed in the slow cooker. Do not let the dish dry out.

When the chicken has 15 minutes left to cook, boil the kettle. Add couscous to a large bowl. Add 1 1/2 cups of of boiling water and stock concentrate. Cover the bowl and leave for 5 minutes. When all the water has been absorbed, fluff couscous with a for and adjust seasoning with salt and pepper.

To a pot of water add broccoli and green beans. Bring the water to a boil. Reduce heat to medium low and simmer for 5 minutes until veg is bright green and tender. Drain and keep warm.

Tip! Alternatively, veg can be microwaved for 3-4 minutes on high.

When chicken is golden brown remove from the oven. Divide veg and couscous between serving plates and top with chicken, olives, caper, prunes and some sauce. Garnish dish with parsley. Enjoy!

Peel and mince garlic. Pat dry chicken thighs. In a large bowl, combine brown sugar/white wine/red wine vinegar with 1/4 cup of olive oil, prunes, capers, green olives, garlic, oregano and chicken. Stir to make sure the chicken is coated well. Marinate for a minimum of 10 minutes (the chicken can be marinated, in the fridge, for up to 24 hours).

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Preheat oven to 200C. Chop broccoli into florets. Trim green beans. Pick parsley leaves, discarding stems and finely chop.

Remove the chicken from the marinate (keep the marinade). In a hot frying pan add a drizzle of oil. Brown the chicken thighs for 2 minutes each side. Transfer chicken and reserved marinade to shallow oven safe dish. Bake in the oven for 40 minutes (see tip for slow cooker option).

Tip! Cook in a slow cooker on medium/high for 4-6 hours instead of the oven. Add 1/2 cup of water or stock to the marinade when placed in the slow cooker. Do not let the dish dry out.

When the chicken has 15 minutes left to cook, boil the kettle. Add couscous to a large bowl. Add 1 1/2 cups of of boiling water and stock concentrate. Cover the bowl and leave for 5 minutes. When all the water has been absorbed, fluff couscous with a for and adjust seasoning with salt and pepper.

To a pot of water add broccoli and green beans. Bring the water to a boil. Reduce heat to medium low and simmer for 5 minutes until veg is bright green and tender. Drain and keep warm.

Tip! Alternatively, veg can be microwaved for 3-4 minutes on high.

When chicken is golden brown remove from the oven. Divide veg and couscous between serving plates and top with chicken, olives, caper, prunes and some sauce. Garnish dish with parsley. Enjoy!