03/02/2026
Quick and easy tea using the new Ras El Hanout seasoning now available.
Here's my recipe -
* Mix a decent amount of the seasoning to taste, let's not be shy, into EVOO.
* Dollop and coat the chicken breast (or whatever you fancy) to marinade
* Leave whilst do jobs, housework, school run
* Preheat oven to a temperature of your guessing but sounds about right, 180°C in a fan oven worked for me..
* Leave it for a while, keep looking at it and poking it until confident it's cooked. But give it an extra couple of minutes just in case...
* During which time, pour a guessed amount of boiling water over an equally guessed amount of cous cous. Leave to sit and hope all the water soaks up nicely.
* Hurrah! It's fine! Fork the cous cous to separate and spoon on to the centre of a plate
* Oh s£, the chicken. Take that out of the oven, give it another poke. Then slice and lay attractively on the cous cous.
* Chuck some rocket on it. Other green stuff would probably work.
* Bosh some pomegranate seeds on top.
* Drizzle the remaining marinade/chicken juice on, all fancy like.
* Et voila! Bon appetit!
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