Mango chicken with couscous
recipe
Mango chicken with couscous
No commentsIngredients
- Olive oil
- Mini chicken fillets about 350g or cut 2 chicken breasts into thin strips
- Ground cumin 2 tsp
- Chicken stock fresh, cube or concentrate made up to 300ml, hot
- Couscous 150g
- Mango chutney 3 tbsp (Geeta's does a good one)
- Spring onions 4, sliced into 3cm pieces
- Coriander a small handful, roughly chopped
Serves:
2
Cook Time:
15
Total Time:
15min
Directions
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- Heat tbsp oil in a wok or large frying pan.
- Sprinkle the chicken with the ground cumin and cook for a couple of minutes until lightly browned.
- Pour l of the chicken stock over the couscous and leave to soak for minutes.
- Add the mango chutney to the chicken, stir well and leave to bubble for a couple of minutes then add the remaining chicken stock and spring onions and cook for minutes or until the chicken is cooked through. Fluff up the couscous with a fork, stir half the coriander through the couscous and the remainder through the chicken and serve.
- GI assessment
- Don't be put off by the mango chutney. Couscous is a medium-Gi food and will help slow down the rise in blood glucose that occurs with sugary foods.
- Recipe extra
- Add some blanched green beans or mangetout with the spring onion. Serve with rice instead of couscous.
Source: Paula Stain (Olive magazine)
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