Sunday, April 5, 2009

Moroccan Chicken & Cous Cous Salad


Healthy Eating

Combine olive and canola oil with good quality chicken breast and you have a healthful meal that satisfies any time


ANNETTE TAN
food@newstoday.com.sg


Many people are divided on which oil is better: Olive or canola?

Both are great sources of Omega-3 fatty acids, which have been shown to help lower cholesterol levels. This in turn reduces the risk of heart disease, cancer, diabetes and high blood pressure.

But why limit yourself to one or the other? In this case, can there be too much of a good thing? I say, hardly. Especially when you find yourself with a product that combines both in equal measure.

I use FairPrice’s Canola Olive Oil in just about everything — for stir-fries, roasting, pastas and salads. This popular product is the Trusted Brand 2008 Gold Winner and is naturally cholesterol-free and high in monounsaturated fats.

When it comes to eating well, this Moroccan Chicken with Cous Cous is my idea of healthy food. It combines good quality chicken breast (I use Chef Delights’ Halal boneless chicken breast from FairPrice), spiced and rubbed with the Canola Olive Oil, and served atop a wholesome bed of cous cous salad.

It is so easy to make and can be done in advance. It takes just five minutes to prep, while your oven does the rest.


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Moroccan Chicken & Cous Cous Salad
Serves 2

1 tsp paprika
1/4 tsp cumin
1/2 tsp salt
1/4 tsp ground black pepper
1 tbsp FairPrice Canola Olive Oil
2 pcs Chef Delights Chicken
Boneless Breast, thawed

For the cous cous salad:
1 cup cous cous
2 tbsp sultanas
2 cups hot water
1/2 tomato, chopped
1 tsp orange blossom water (optional)
1 tsp salt
1/2 tsp cinnamon

1. Place the paprika, cumin, salt, pepper and oil in a bowl to mix.

2. Rub over the chicken breasts and leave to marinate in the fridge for at least 15 minutes.

3. Remove from the fridge 15 minutes before cooking in order to bring the chicken down to room temperature.

4. Preheat oven to 180°C.

5. Line a baking tin with foil and bake the chicken, skin-side up for 20 minutes. Set aside.

6. To make the salad, place the cous cous and sultanas in a large bowl and pour hot water over it. Leave for 5 to 7 minutes. The cous cous and sultanas will absorb all the water.

7. Rub the cous cous between your hands to loosen any lumps.

8. Mix the chopped tomatoes, orange blossom water, if using, salt and cinnamon into the cous cous. Be sure to blend well so all the flavours are evenly incorporated.

9. Serve by placing the cous cous salad on a plate and topping with the baked chicken.


From TODAY
Thursday, 02-April-2009



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