Providing inspiration in abundance once again, Bidfood, share a mouth-watering and importantly nutritious recipe for their Peruvian roasted chicken and cous cous, bound to be a hit with your residents.

As one of the UK’s leading foodservice providers, here at Bidfood we have a passion for great food and are always focused on going the extra mile for our customers. Being the best is a key part of our ethos, and we strive to deliver service excellence, making life easier for customers and helping them grow.

The success of our customers is paramount to us and we believe that providing great service is more than simply dropping off deliveries, it’s about adding value. Our expertise, industry knowledge, nutritional advice and guidance on food standards and legislation help to keep our customers ahead of the curve.

With over 500 care home specific recipes, our dedicated care team provide an array of support from catering for diabetes, to keeping operators up to date with the latest trends in care, making sure meal times are always delicious and memorable times in your care home.

Diabetes currently affects a massive 4.9 million people in the UK. And, with the condition more commonly prevalent amongst the elderly population, it’s incredibly important that they’re catered for in care homes.

Effective diabetes care for older people requires nutritional support to help maintain healthy blood sugar level and reduce the risk of complications. However, Bidfood has recognised through customer insight that catering for diabetes within the care sector is especially challenging, as care homes continue to operate under tight budgets and are feeling the impact of rising food costs.

Consistently creating nutritious and delicious meals tailored to residents’ individual requirements isn’t always easy, especially when you are juggling time, budgets, stock levels and the skill level of your staff. So to help navigate these challenges, Bidfood launched Caterers Campus, an online learning platform exclusive to Bidfood customers, taking the hard work out of supporting your team – so you have more time to focus on your residents.

Our Peruvian roasted chicken and cous cous is just one of our many recipes created by our care sector Culinary Development Chefs. Check out our diabetes brochure for more recipes, support and advice and our weekly menu cycle for diabetic care.

Method

  1. Pre heat the oven to 180° and prep the vegetables.
  2. Place chicken in a bowl with 20ml of oil, 10g of garlic, the zest and juice of the lemon, 1g of black pepper, cumin, oregano, paprika and rub together and allow to marinate. (overnight if possible)
  3. Then place on a baking tray and roast until reaching temperature and allow to rest.
  4. Place the aubergine, courgette, peppers and red onion in a bowl and mix with the remaining 20ml of oil and mix well. Place the vegetables on an oven proof tray and roast until tender.
  5. Place chickpeas on a tray and roast in the oven for 15 minutes then allow to cool, once cooled place in blender and blitz with lemon juice, parmesan, basil and olive oil.
  6. Place the cous cous in a bowl and soak as per instructions. Using a fork fluff the couscous up and then mix the cooked Mediterranean vegetables through it.
  7. Slice the chicken and place on top of your cous cous, then drizzle over the pesto.

 

Ingredients

83893 | Farmstead Chicken Breast Fillets | 5

86162 | Sunflower Oil | 40ml

16900 | Garlic | 20g

98770 | Lemons | 2

50396 | Black Pepper | 2g

70379 | Cumin | 10g

75667 | Oregano | 5g

70375 | Paprika | 10g

75185 | Aubergine | 400g

75417 | Courgette | 400g

75495 | Red Peppers | 400g

75373 | Red Onion | 400g

98544 | Chickpeas | 50g

33562 | Lemon Juice | 10ml

37016 | Hard Cheese | 50g

13683 | Virgin Olive Oil | 50ml

75682 | Basil | 100g

50049 | Cous Cous | 400g