Cinnamon Chicken with Cous cous

Serves:  4

Cooking time: 25 minutes

Preparation time: 10 minutes


4 Red Tractor chicken breast fillets
250g couscous
50g sultanas
salt and freshly ground black pepper
1 tbsp Red Tractor plain flour
½ tsp ground cinnamon
200ml hot vegetable stock
2 tbsp balsamic vinegar
2 oranges
150g sugar snap peas
2 tbsp finely chopped Red Tractor flat-leaf parsley


1.       Pour 400ml boiling water over the couscous. Stir in the sultanas and seasoning to taste, cover and stand for 10 minutes.

2.       Mix the flour with the cinnamon and dust the chicken breasts with the cinnamon mix and the freshly ground black pepper.

3.       Heat a large, non-stick frying pan and dry fry the chicken for about 5 – 6 minutes each side, until thoroughly cooked (the juices should run clear and there should be no pink meat). Transfer to a plate and keep warm.

4.       Return the pan to the heat, add the stock, vinegar, the juice from 1 orange and 2 tsp finely grated orange zest. Bring to the boil, then simmer gently for 5-6 minutes, or until it has reduced by about half.

5.       Peel the remaining orange and cut into segments. Boil the sugar snap peas in water for 2 minutes, then drain.

6.       Add the chicken, sugar snaps and orange segments to the sauce.

7.       Stir the couscous with a fork and add the parsley. Serve the chicken on a bed of couscous.

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Cinnamon Chicken And Cous Cous

Bacon Wrapped Sausages with Cheesy Potato Cakes

Serves 4


450g Red Tractor potatoes, peeled and chopped

8 Red Tractor pork sausages

4 Red Tractor rashers streaky bacon, halved

4 Red Tractor tomatoes, halved

3 Red Tractor courgettes, thinly sliced lengthways

Knob of Red Tractor butter

25g Red Tractor Cheddar cheese, grated

2tbsp chopped Red Tractor parsley

3tbsp seasoned flour

2tbsp olive oil




1. Pre-heat the grill. Boil the potatoes for 20 minutes.

2. Meanwhile, using the rounded blade of a knife, stretch the bacon halves to nearly double their length. Wrap the sausages in a rasher of bacon and grill for 20 minutes, turning occasionally.

3. Add the tomatoes to the grill pan and cook for 15 minutes.

4. Meanwhile, heat a griddle pan, sear the courgette slices for 3 minutes on each side, transfer to a dish and keep hot with the sausages and tomatoes.

5. Drain the potatoes and mash with the butter, cheese and parsley. Allow to cool and shape into 12 patties, coat in the seasoned flour.

6. Heat a little oil in a frying pan and sizzle the patties for 2-3 minutes on each side or until golden.

Serve the potato cakes with the sausages, courgettes and tomatoes.

The Pramshed