Jack's Middle Eastern Lunch Bowl

Mon, 24 January 2022

Chef: Jack O'Keeffe

 

INGREDIENTS
(Serves 2)

For the oven tray:

2 large chicken breasts

1 aubergine, diced chunky

4 tbsp flaked almonds

2 tbsp extra virgin olive oil

1 tsp cumin powder

1 tsp coriander powder

2 tsp paprika

1 tsp maple syrup or any sugar

For the quick pickle:

1 cup of cider vinegar

½ cup of water

4 tbsp sugar

4 cloves

1 cinnamon stick

1 cucumber, thinly sliced into disks or long ribbons

1 red onion, peeled and thinly sliced

For everything else:

2 cups of cous cous

4 cups of boiling water

1 baby gem head, cut in half

4 tbsp of hummus

Optional feta cheese

 

METHOD

1) Preheat an oven to 180?c

2) Let’s start with the pickle, place the sugar, vinegar, clove, cinnamon and a pinch of salt into a pot and bring to the simmer. Place the prepared cucumber and onion into a old jar and pour over the hot pickle. Allow to cool at room temperature (2 hours) before covering and storing in the fridge.

3) Line an oven tray with parchment paper and place the aubergine dices across the tray. Add the chicken breasts to the tray along with the cumin, coriander, paprika, maple and olive oil. Using tongs toss everything together, season with salt and pepper. Place in the preheated oven and after 20 minutes toss in the almonds and return to the oven for 10 more minutes.

4) Place the cous cous in a heatproof bowl and pour over the hot water. Tightly cover the bowl with clingfilm. After 10 minutes the cous cous is cooked and ready, just fluff it up with a fork.

5) Grab your serving bowl or lunch box and spread the hummus around the base of the bowls