Indian-Inspired Chicken and Spiced Couscous
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Indian-Inspired Chicken and Spiced Couscous

Indian-Inspired Chicken and Spiced Couscous

with Roasted Spiced Veggie Couscous

You'll love the flavour twist on this couscous and chicken dish. Sweet mango chutney sweetens up roasted chicken and veggies laced with warm Indian spices.

étiquettes:
Rapido
Allergènes:
Sulfites
•Blé

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson5 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

4 cs

Chutney de mangues

(Peut contenir Crustacés, Moutarde, Sésame, Oeuf, Soya, Sulfites, Noix, Poisson, Gluten, Lait, Blé)

1 pièce(s)

Échalote

1 cs

Vinaigre de vin blanc

(Contient Sulfites)

½ tasse(s)

Couscous

(Contient Blé)

6 g

Mélange d’épices dal

(Peut contenir Lait, Soya, Sulfites, Triticale, Blé, Noix, Sésame, Moutarde, Arachides)

1 pièce(s)

Courgette

1 pièce(s)

Poivron

7 g

Coriandre

4 g

Sel d'ail

(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)

Pas inclus dans votre livraison

3 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)700 kcal
Graisses27 g
dont saturés4 g
Glucides66 g
dont sucres26 g
Fibres5 g
Protéines48 g
Cholestérol125 mg
Sel1160 mg
Gras Trans0 g
Potassium1250 mg
Calcium75 mg
Fer3 mg

Ustensiles

•Plaque de cuisson
•Grand bol
•Cuillères à mesurer
•Papier sulfurisé
•Grande poêle antiadhésive
•Essuie-tout
•Casserole moyenne
•Verre doseur
•Fouet

Instructions

1
  • Quarter zucchini lengthwise, then cut into 1/2-inch quarter-rounds.
  • Core, then cut pepper into 1/2-inch pieces.
  • To a large bowl, add 1 tbsp (2 tbsp) of the mango chutney. Set aside.
  • Add zucchini, peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic salt, half the Dal Spice Blend and pepper, then toss to combine.
  • Roast in the middle of the oven for 15-17 min, until tender-crisp.
2
  • Meanwhile, pat chicken dry with paper towels. Season with remaining Dal Spice Blend, remaining garlic salt and pepper.
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
  • Transfer chicken to a parchment-lined baking sheet. Spoon remaining chutney over top. Roast in the top of the oven for 10-12 min, until cooked through.**
  • Let rest, covered, 5 min.
3
  • Meanwhile, peel, then finely chop shallot.
  • Roughly chop cilantro.
4
  • In a medium pot, heat 1 tbsp (2 tbsp) oil over medium. When the pot is hot, add shallot. Cook for 2-3 min, stirring occasionally, until softened. 
  • Add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
  • Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate. 
  • Fluff with fork.
5
  • Meanwhile, to large bowl with mango chutney, add vinegar and 1 tbsp (2 tbsp) oil. Whisk to combine.
  • When veggies are cooked, add to bowl. 
  • Add couscous and half the cilantro. Season with salt and pepper, then toss to coat.
6
  • Thinly slice chicken.
  • Divide couscous mixture between plates.
  • Top with chicken.
  • Sprinkle with remaining cilantro.