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Chicken and puy lentil salad with coriander August 29, 2010

Filed under: Chicken,Healthy Eating,Salads and Dressings — delishuss @ 8:30 pm
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I got this recipe from TV3 ‘s Expose show. Clodagh McKenna was the name of the chef making the dish. It’s pretty quick and easy.


Preparation method

  1. Using a sharp knife, make a few long shallow incisions on both sides of the chicken breasts.
  2. Place the chicken in a bowl and add the ground coriander, garlic, a pinch of black pepper, two tablespoons of lemon juice and two tablespoons of the olive oil. Mix the marinade with the chicken in a bowl, making sure all the meat is evenly coated in the marinade. Allow to sit for about 30 minutes (or one hour if you have the time).
  3. Preheat the oven to 230C/450F/Gas 8.
  4. When the oven is hot, spread the chicken out on a baking tray and cook it for 15-30 minutes, depending on the size of the chicken breasts. To ensure the chicken is cooked through, cut into the breast with a knife. Once cooked, take the chicken out of the oven and allow it to rest for a couple of minutes.
  5. Meanwhile, place the still-warm lentils in a saucepan, cover with water and boil for about 20 minutes, until cooked through.
  6. When cooked, drain the lentils then dress them with the remaining olive oil, lemon juice and chopped coriander, and season with salt and pepper.
  7. To serve, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Place on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.

Morrocan Chicken with Couscous July 7, 2010

Filed under: Chicken,Healthy Eating — delishuss @ 9:07 pm
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Hello again. This is a recipe I saw on Exposé, made by Clodagh McKenna. It’s very quick and easy to make. Nice and light for the summer.  It’s supposed to serve 4, the portions would probably be small enough if it was just for a meal on its own.  If you were having a starter or other accompaniments.


1 red onion, finely chopped

2 chicken breasts

1 chilli, finely chopped

1 lemon, juiced

75 ml of balsamic vinegar

2 sprigs of finely chopped rosemary

½ tsp cumin

½ tsp cinnamon

½ sp coriander

50g golden sultanas

350 ml of chicken stock

A handful chopped parsley (flat leaf would work best)

400 g of couscous

Salt and pepper


  1. Mixed the vinegar, rosemary and chilli in a bowl and add the chicken. Leave to marinade if possible. It still tastes good if you don’t have the time.
  2. Cook on a griddle pan for 4-5 minutes each side.
  3. Meanwhile, add the chicken stock to the couscous and cover for a couple of minutes.
  4. Separate the grains by using a fork, a spoon will make the mixture clumpy.
  5. Stir in the spices.
  6. Stir in the lemon juice, onion and chopped parsley.
  7. Season to taste.
  8. Slice the chicken and serve over the couscous in a large serving bowl so that people can help themselves.