Chargrilled Chicken
1)
Put the oven on 200°C
2)
Place 2 BirdsEye Chargrilled chickens onto a baking tray and place in the over for 20mins.
3)
Put a small saucepan of water on to boil and add some peas when it's boiling.
4)
Boil a little water in the kettle. Pour 75ml of water into a small measuring jug and crumble a stock cube in.
5)
Stir until the stock cube has dissolved and pour in 50g of cous cous.
6)
Cover and leave for at least 5mins.
7)
When the water is absorbed break up the cous cous with a fork.
8)
Drain the peas and serve.
