Mango Chicken with Cucumber Couscous

This is one of the simplest recipes to prepare, especially if you have mango chutney handy in your kitchen shelf. Serving the chicken with cucumber couscous completes the meal making it a balanced and healthy.

Ingredients

For the Mango Chicken

1 tbsp Olive oil

Chicken fillets 300gms

3 tbsp Mango Chutney

Chicken Stock/ Chicken bouillon cube made up to 100 ml stock

1 tbsp Fresh Ginger paste

3 Spring Onions, diced

A pinch of Turmeric

Coriander, a handful, chopped

Salt and pepper to taste

Chili Flakes to taste (I used a teaspoon of chili sambal sauce)

 

 

For the Cucumber Couscous

 

Chicken Stock/ Chicken bouillon cube made up to 200 ml stock

Cucumber , 2 cups of chopped (don’t peel the skin)

Couscous 150gms

Coriander, a handful, chopped

Salt to taste

 

Method

1.      Rub the chicken with salt and pepper and ginger and set aside (while you chop your vegetables and gather the other ingredients, fillets don’t really need to be marinated for long).

 

2.      Heat the oil in a large pan and cook the chicken for a couple of minutes till browned.

3.      Add the mango chutney to the chicken and stir well for a couple of minutes.

 

4.      Add the chicken stock, spring onions and turmeric and cook for 5 minutes.

5.      Add the chili, coriander, salt and pepper to taste.

6.      For the couscous; let the couscous stand in the hot stock for 5 – 10 minutes. Fluff it up with a fork and let it cool for a few minutes. Add the chopped cucumber, coriander and salt.

 

Serves 2

Effort level – Easy Peasy Lemon Squeezy!