One Pot Butternut Squash Chicken and Couscous
Dismayed at the number of pizza delivery vans coming to students' lodgings, Neil Rippington, Assistant Principal Higher Education of Sparsholt College, worked with Andy Mackenzie, Executive Chef, Chefs' Academy, based at Lainston House, to devise a cookery course aimed at encouraing students to cook from scratch.
With the support of Hampshire Fare and Harvest Fine Foods, who supplied the ingredients, the course not only helped students develop important life skills, but showed them that cooking is also sociable with its focus on cooking and eating together. Read full story HERE.
Andy Mackenzie, Phil Clark of Harvest Fine Foods, and Neil Ripington each contributed a recipe for students to make on the pilot course. Andy's is Spicy Onion Fritters & Runny Poached Eggs (link HERE). Phil's is One Pot Butternut Squash, Chicken and Couscous, below. Neil's is Berry Meringue Roulade (link HERE). The course was so successful that the trio are turning the pilot into a regular seasonal course.
One Pot Butternut Squash, Chicken and Couscous
1 tbsp harissa paste
½ tsp ground cumin
½ tsp ground coriander
1 red onion, sliced
1 skinless chicken breast, cut into bite-sized chunks (could be replaced with plant-based alternative)
1 small butternut squash, cut into 1cm chunks
1 400g cans tomato
1 lemon, zested and juiced
100g Isle of Wight cherry tomatoes, halved
15g bunch coriander, roughly chopped
Heat a large non-stick pan on the hob. Add the harissa, spices and sliced onion. Stir and cook gently for 10 mins until soft.
Add chicken and brown for 5-10 mins. Add the squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.
Tip canned tomatoes into the pan with half a can of water. Cover and simmer for 20-30 mins.
Add the lemon zest and juice, halved cherry tomatoes, couscous, and season with salt and pepper. Cover, turn off the heat, and leave on the hob for 10 mins.
Stir through the coriander and serve.