Charred Chicken Breast with a Mint And Chilli Cous Cous

Charred Chicken Breast with a Mint And Chilli Cous Cous

2 reviews, 4 star(s). 100% would make again

Ready in 45 minutes

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2 8-oz chicken breast fillets
6 ounces Cous cous
1/4 mango; diced
1/4 small red onion
1/4 small red chili pepper
1 Clove garlic; diced
10 grams Fresh flat leaf parsley
2 tablespoons Sultanas
Juice and zest of one lemon
1 1/2 ounces Fresh Oregano
30 mililiters olive oil
1 teaspoon Pine nuts; toasted
1/2 tin Anchovies
1 whole White onion; peeled and cut into rings

Original recipe makes 2



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.

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Calories Per Serving: 4583 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
stevemur 9y ago

This recipe also works with grilled salmon or other fish.
promfh 10y ago

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