This recipe was so quick and easy to make I will be adding it to my 30 minute meals repertoire, tender chucks of lean chicken thighs cooked with herbs wine and fruity chutney all combined and cooked to perfection then served with light and fluffy herbed couscous.

Serves 4

400ml water

300g couscous

2tbs fresh parsley, chopped

Low – calorie cooking spray

600g chicken thigh fillets, chopped into bite sized pieces

1tbs dried oregano

150g fruit chutney

3tbs dry white wine

1tbs lazy ginger, finely chopped

½ tsp lazy garlic

1tsp ground cumin

½ tsp lazy chilli

Method

Bring the water to a boil in a lidded pan, add the couscous, stir, cover, turn off the heat and leave to stand for 5 minutes with the lid on or until the water has been absorbed.

Stir in the chopped parsley.

Heat a large lidded saucepan on a medium heat, spray the pan with the low – calorie cooking spray, add the chicken thigh pieces in batches and cook until golden brown and tender.

Add the oregano, chutney, wine, ginger, garlic, cumin and chilli and stir gently bring up to the boil, reduce the heat to low and cook gently for 20 minutes.

Serve with the couscous and vegetables.