Monday, July 19, 2010

Chicken in mango sauce : Wk30/1

Serves 4 : Very easy : Quick
4 skinless chicken breasts, cut into strips
2 tsp ground cumin
500ml chicken stock
4 – 5 Tblsp Patak’s mango chutney
8 spring onions, cut into 4cm lengths
1 Tblsp corn flour

2 Tblsp chopped coriander
300gm couscous
300ml chicken stock

Spray a large pan with non-stick cooking spray.
Sprinkle the cumin over the chicken pieces.
Dry fry the chicken until it is ‘sealed’.

Add the stock, the chutney and the spring onions.
Allow to simmer, covered, for 10 minutes or until the chicken is cooked through.
Slacken the corn flour with a little water, and stir into the pan.
Cook for another 2 minutes to let the sauce thicken.

Meanwhile, put the couscous and coriander in a bowl and cover with 300ml chicken stock.
Cover and allow to stand for 5 minutes.
Fluff up the couscous with a fork.

Serve the chicken and couscous with a fresh mixed salad on the side.

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