This is a review post of Bearfaced Groceries – all opinions are my own.
One pot meals are the THE BEST! Simple, easy and oh yes – less washing up!
This chicken and couscous one pot has everything:
- Tender chicken
- Creamy feta
- Sweet and juicy pomegranate
- Couscous packed with loads of flavour
- Extra veg! We’re talking onion, peppers, spring onions, and tomatoes
I’ve been working with Bearfaced Groceries recently – A UK company that source nutritious and healthy real food directly from local suppliers in the North West of England (where I happen to live).
I’ve been trialling their grocery delivery scheme, and I couldn’t wait to get in the kitchen to cook up something healthy to welcome Spring (hurrah the sunshine has finally arrived!).
Look at what was delivered to my door last week! It totally reminded me of when my mum used to order a hamper for Christmas. The meat and fish was all packed up in a cool box with little bags of ice (which was useful, as I had to run out the door and didn’t get a chance to unpack it for a couple of hours. Everything was still perfectly chilled when I got back).
The fruit and veg was in this huge ‘lucky dip’ type of box. The smaller things in paper bags (again taking me back to my childhood with those paper bags you get from the grocers), and the larger things were loose, but all protected with foam pieces. To say the kids were excited at fishing out all the goodies was an understatement. I was impressed with the quality of everything – even the apples were shiny and polished!
A note in the box told me I could fill up the sink with water and tip in the foam pieces, as they dissolve – so you don’t have fill up your bin with them. Of course the kids didn’t want to waste this magic, so they proceeded to dissolve them one at a time under the tap. Kept them quiet for ages 🙂
The foam pieces are also completely recyclable, so you can just chuck them in the recycle bin if you prefer.
I’m normally a little obsessive about organising food/menus/shopping lists in advance, so it was really refreshing to have a load of fresh produce right there to inspire me. Chris has nabbed the pork steaks and stewing beef and is making his slow cooked chilli as I’m typing – ready for our tea tonight.
I’m thinking carrot and orange cake next…..
You can check out Bearfaced Groceries here, and use this code – NICKYBEAR20 – in the ENTER COUPON CODE box for your 20% discount (sorry to my non-UK audience, this one’s only open to the UK).
Also check out their competition. Since Bearfaced is all about providing you with boxes of fresh food, they’re asking for you to submit a photo of your child playing with a box (any box) for a chance to win a £75 grocery box. It’s open till 8th of April, so get that camera out!
- 1 tablespoon vegetable oil
- 4 chicken legs
- 4 chicken thighs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ tsp celery salt (optional)
- 420ml (1+3/4 cups ) hot chicken stock (hot water plus 2 stock cubes is fine)
- zest and juice of 1 lemon
- 1 red pepper, deseeded and finely chopped
- 1 green pepper, deseeded and finely chopped
- 200g (1 cup) wholewheat or regular couscous
- 200g (7oz) feta cheese – crumbled
- seeds from half a pomegranate
- small bunch spring onions, chopped
- 2 large tomatoes, sliced
- Heat the oil in a large frying pan or cast iron pot. Season the chicken pieces with the salt and pepper, then place in the hot pan and brown the meat all over on a high heat (about 6-7 minutes).
- Turn the heat down to medium and add the onion to the pan with the chicken, cook for 3-4 minutes, stirring occasionally until the onion starts to soften.
- Add the garlic, cumin, paprika and celery salt and stir into the onions. Pour in the hot stock and bring to the boil, place a lid or some foil on the pan and simmer for 10 minutes.
- Take the lid off and take out the largest piece of chicken, make a cut into the fattest piece of the meat and check it's no longer pink inside. If it's still pink cook for a further 5 minutes and check again. Once cooked through, pour in half the lemon juice and add the chopped peppers to the pan. Pour the couscous into the stock - making sure it's all submerged and evenly distributed, then place the lid or foil back on and turn the heat down to very low. Cook for 5 minutes, then turn off the heat.
- Take off the lid and fluff up the couscous with a fork. Sprinkle on the crumbled feta, lemon zest, pomegranate seeds, chopped spring onions and tomato slices, then serve with the remaining lemon juice.