MANGO CHICKEN SALAD WITH COUSCOUS
Provided by Geoffrey Zakarian
Categories Salad Chicken Leafy Green Dinner Lunch Mango Arugula Healthy Couscous Soy Sauce Lettuce Self Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
- Refrigerate until couscous is tender, about 2 hours.
- In a large skillet over high heat, heat canola oil. Cook chicken until golden brown on the bottom, 3 to 4 minutes. Reduce heat to medium-low. Flip chicken and cook through, 6 to 8 minutes.
- Cool chicken; cut into 1/2-inch dice.
- In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce. Slowly add remaining 2 tablespoons olive oil. Season with salt.
- Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.
EASY MANGO CHICKEN DRUMSTICKS
Delicious Mango Chicken made in the same style as Apricot Chicken. This is suitable for oven or slow cooker (with adjustment). Serve it on a bed of your favourite steamed rice.
Provided by Donna A.
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place drumsticks in a casserole dish (I prefer a rectangle one).
- Place mango slices over drumsticks.
- In a jug mix soup mix & Mango juice. Pour over chicken.
- Place in oven at 180 degrees Celcius and cook for 45 mins or until chicken is cooked.
- Serve on steamed rice.
- Pour some juice over chicken when serving.
- To adjust to slow cooker reduce liquid to 1 1/2 cups of juice and cook on low for 8hrs. Adjust as necessary.
Nutrition Facts : Calories 298.3, Fat 13, SaturatedFat 3.6, Cholesterol 118.3, Sodium 724.2, Carbohydrate 15.2, Fiber 1.6, Sugar 9.7, Protein 29.3
HARISSA STICKY CHICKEN WITH COUSCOUS
No chickpeas in the cupboard? Use cannellini or kidney beans in this easy chicken dish with fragrant coriander couscous and a spicy harissa paste glaze
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins.
- Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken.
Nutrition Facts : Calories 721 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 0.5 milligram of sodium
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