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This recipe for Cinnamon Chicken with Couscous has been reproduced courtesy of Great British Chicken

At the heart of the Great British Chicken message is a passion for the importance of buying British chicken as it assures the consumer of a certain standard whilst supporting UK produce. Its remit is to educate British consumers about the benefits of buying British chicken and how to identify it as such by looking for the Red Tractor and Union Jack on packs oc chicken or by asking their butcher. Great British Chicken wants people to be able to make an informed choice about the chicken they buy.

Chicken is the UK's favourite meat - it accounts for 43% of all the meat we eat in this country. This should come as no surprise: not only is chicken tasty, versatile and easy to prepare but it is also higher in protein and lower in fat than red meat, making it a nutritious, healthy choice that will tempt the whole family's tastebuds.

Sporting legend Sally Gunnell, who still holds the 400m hurdles world record, is a big fan of British chicken.

“As an athlete, it was essential to eat lots of fresh, good quality, nutritious foods and chicken was one of my staple ingredients. Not only is it lower in fat than red meat, it’s also higher in protein – which gives you energy.

“I’m not competing anymore – apart for fun – but I’ve maintained these healthy eating habits throughout my life and try to feed my husband and three young sons a balanced, nourishing diet.”

As a parent, and the daughter of a poultry farmer, Sally is passionate about knowing where her meat comes from, and supports local producers wherever possible.

“We eat chicken at least three times a week, and only British will do. I ask my butcher, or if I'm in the supermarket I always look for the Red Tractor and Union Jack. That way I know the chicken was produced to high standards and can be traced back to the British farm it cam from."

See the web site for further information - Great British Chicken

Love chicken . . . buy British
Choose chicken with the Red Tractor and Union Jack on pack and you'll know it was produced to high standards and can be traced back to the independently-checked British farm it came from. Or ask your butcher if it's British.

Add a Moroccan flavour to your dinner with this delicious, low-fat recipe for cinnamon chicken and couscous.

Ingredients for Cinnamon Chicken with Couscous

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

How to make Cinnamon Chicken with Couscous

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

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

• 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.

• 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.

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

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

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

Serves 4

Great British Chicken

Published with permission of Great British Chicken