Jamie Oliver’s Harissa Chicken Dinner with Pistachios, Tomatoes, Olives, Coriander and Couscous

Boil the kettle. Put a 30cm non-stick frying pan on a medium-high heat. Halve the tomatoes, then put a little drizzle of olive oil into the pan and add the tomatoes cut side down to char for 4 minutes. Meanwhile, in a bowl, just cover the couscous with boiling kettle water and cover the bowl. Lay out a large sheet of greaseproof paper. Place the chicken breasts on one half, season with sea salt and black pepper, then fold over the paper and bash with a rolling pin to flatten to just over 1cm thick.

Remove the tomatoes to your plates, quickly and carefully wipe out the pan, then add a little drizzle of oil and the chicken. Cook for 3 minutes, while you pick a few coriander leaves over the tomatoes, then finely chop the rest, stalks and all, with the pistachios. Peel and finely slice the garlic. Squash and destone the olives. Flip the chicken, spread over the harissa, and cook for another 3 minutes, or until the chicken is cooked through. Alongside, add 1 tablespoon of oil and the coriander, pistachios, garlic and olives – as soon as it gets golden, spoon over the chicken. Fluff up the couscous, season to perfection, then serve it all together.

ENERGY 510kcal FAT 17.6g SAT FAT  2.7g PROTEIN 46.2g CARBS 43g SUGARS  7.2g SALT 1.2g FIBRE 7.2g