Update my dinner status, I'm making this tonight.
17 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
- 2 8 oz chicken breast fillets
- 6 ounces Cous cous
- Quarter of mango diced
- Quarter of small red onion
- 1 quarter Small red chili
- 1 Clove garlic; diced
- 10 grams Fresh flat leaf parsley
- 2 tablespoons Sultanas
- Juice and zest of one lemon
-- FOR THE PESTO --
-- FOR THE ONIONS --
- 1 whole White onion peeled and cut into rings
- Flour
Preparation
1 Place the cous cous in a bowl, cover with boiling water and seal the bowl with clingfilm. Leave to stand for about 10 minutes, add the rest of the ingredients, season well and leave to one side.
2 For the Pesto: Simply puree all the ingredients in a blender with enough olive oil to make a pesto, season and leave to one side.
3 Cook the breasts in a non-stick pan for 8-10 minutes until cooked. Heat up a deep fat fryer on a high heat and coat the onion rings in flour. Place into the hot fat until golden brown, remove and place onto kitchen paper with a little salt and leave to drain.
4 To serve: Put the pesto on the plate in a zig zag pattern and the cous cous in the centre. Place the chicken on the top with the deep fried onion rings.
