Sticky chicken with mango couscous
Sticky chicken with mango couscous
A great source of iron and vitamin C, low fat and counts as 1 of 5-a-day
- Prep: 10 mins
Cook: 10 mins - Serves 4
- Easy
Ingredients
- 1 large mango
- 4 spring onions, sliced
- 1 heaped tsp ground cumin
- 3 tbsp white wine vinegar
- 250g couscous
- 3 tbsp thick-cut marmalade
- 4 tsp grainy mustard
- 4 chicken breasts, each sliced into 3-4 strips
Using veg stock
Use boiling vegetable stock
instead of water to cook your
couscous. This will give your couscous
lots of flavour even before you add any
other ingredients.
Swapping the chicken…
Swap the marmalade for 3 tbsp clear honey and drizzle it over 8 good-quality chipolatas
on a baking tray. Grill for 10 mins, turning
occasionally, until the sausages are browned
and sticky. Serve with the mango couscous as before.
Method
-
Heat the grill to high. Peel and dice the mango, toss with most of the spring onions, and the cumin and rice vinegar, then set aside. Put the couscous in a large heatproof bowl, pour over 400ml boiling water, then cover with cling film and set aside.
-
Mix together the marmalade and mustard. Lay the chicken strips in a roasting tin, then brush over half of the marmalade glaze. Grill for 4-5 mins, then turn the chicken over and brush with the remaining glaze. Grill for a further 4-5 mins until the chicken is cooked through and the glaze is bubbling. The couscous should then be ready. Stir in the mango mixture and serve with the hot chicken strips and the remaining spring onions sprinkled over.
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