Spiced Chicken with Beans
4 skinless chicken breasts
5 tbsp olive oil
1 tbsp sweet chilli sauce
100g/3½oz/½ cup couscous
1 garlic clove, sliced
1 x 400g/14oz can cannellini beans, drained and rinsed
juice of 1 lemon
1 small red onion, diced
175g/6oz baby plum tomatoes, seeded and chopped
1 ripe mango, peeled, stoned and diced
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
salt and ground black pepper
1 Put the chicken on a board, cover with clingfilm and flatten with a rolling pin. Mix 2 tbsp olive oil in a shallow bowl with the chilli sauce. Add the chicken and turn to coat.
2 Heat a frying pan and cook the chicken for 6–8 minutes on each side until golden brown and thoroughly cooked.
3 Meanwhile, put the couscous in a large bowl and pour over 100ml/3½fl oz/⅓ cup boiling water. Cover with clingfilm (plastic wrap) and set aside.
4 Put the remaining oil in a small pan with the garlic and beans and place over a low heat for 3–4 minutes. Stir in the lemon juice and season with salt and pepper.
5 Fluff up the couscous with a fork and add the warm beans. Stir in the red onion, tomatoes, mango, parsley and mint.
6 Slice each chicken breast and serve with the bean and mango couscous.