CORNFED CHICKEN BREAST, LEEK COUSCOUS AND CHILLI JAM

INGREDIENTS

500g pack Game Farm skinless chicken breasts
2 tablespoons olive oil
1 large red capsicum, grilled, peeled and cut into strips
1 cup boiling water
200g couscous
1/2 teaspoon cinnamon
1 cup chicken stock
2 tablespoons unsalted butter
2 medium leeks, thinly sliced
4 teaspoons chilli jam
2 tablespoons chopped fresh parsley

METHOD

Preheat the oven to 180°C. Sauté the cornfed chicken breasts in the olive oil until lightly golden on both sides. Finish cooking in oven for a further 5-7 minutes or until cooked through. Keep warm. Pour the boiling water over the couscous and let it swell. Heat the chicken stock. Melt the butter in a large frypan and sauté the leeks until they soften. Add the couscous and cinnamon and cook over a medium high heat for 5 minutes until it starts to colour. Stir in the parsley. Season to taste. Serve the cornfed chicken breasts on top of the couscous. Top with some red capsicum strips and chilli jam and pour some chicken stock around the edge of the dish.