Ingredients
4 medium carrots, cut into batons
4 small beetroots, scrubbed and thickly sliced
1 tbsp olive oil
1 tsp cumin seeds
125ml/4fl oz orange marmalade
2 tbsp sherry vinegar
3 chicken breasts, pounded slightly to flatten a bit
couscous, to serve
MethodHeat oven to 190c/170c fan/gas 5. Arrange the carrots and beetroot in 1 large or 2 small
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