Indian-Inspired Chicken and Spiced Couscous
with Roasted Spiced Veggie Couscous- Sulfites
- Blé
- Crustacés
- Moutarde
- Sésame
- Oeuf
- Soya
- Sulfites
- Noix
- Poisson
- Gluten
- Lait
- Blé
- Peut contenir des traces d’allergènes
- Triticale
- Arachides
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.
Ingrédients
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 Peut contenir : Moutarde, Sésame, Oeuf, Soya, Poisson, Lait, Blé)
½ tasse(s)
Couscous
(Contient: Blé Peut contenir : Gluten)
6 g
Mélange d’épices dal
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Noix, Lait, Blé, Triticale, Arachides)
1 pièce(s)
Courgette
1 pièce(s)
Poivron
7 g
Coriandre
4 g
Sel d’ail
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Noix, Lait, Blé, Triticale, Arachides)
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
- 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.
- Meanwhile, peel, then finely chop shallot.
- Roughly chop cilantro.
- 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.
- 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.
- Thinly slice chicken.
- Divide couscous mixture between plates.
- Top with chicken.
- Sprinkle with remaining cilantro.
