Папки: Poultry, etc.
Recipe:
600g chicken breast (or thigh meat)
350g couscous (package)
frying oil
For the marinade:
1.5 tbsp cornstarch
2 white of egg
2 tablespoons soy sauce
2 tablespoons dry white wine
2 tablespoons sweet chili sauce
2 cloves garlic
Salt, pepper to taste
For sweet potatoes:
2 sweet potatoes
1/3 cup vegetable oil
1 tbsp thyme leaves
1/2 teaspoon cinnamon
Coarse salt and coarse pepper to taste
For fried onions:
2-3 onions
1/3 cup vegetable oil
100g peeled almonds
100g pine nuts
Parsley for garnish
1. Cut the chicken breast into pieces, put in a bowl and add finely chopped garlic and all the ingredients of the marinade. Mix everything and put to marinate in the refrigerator for 1 hour.
2. Cut the sweet potato into pieces, put on a baking sheet, season with salt, pepper, add cinnamon, thyme, pour over with vegetable oil, mix everything and place the baking sheet in an oven preheated at 180 degrees for 20 minutes. The sweet potato should be baked until tender.
3. Cut the onion into feathers and fry in vegetable oil until golden brown, then add almonds and pine nuts. And fry the onions with nuts and almonds for a few more minutes.
4. Prepare couscous as indicated on the packaging in the manufacturer's instructions.
5. In a well-heated pan, in a sufficient amount of vegetable oil for frying, fry the marinated pieces of chicken breast until browned.
6. Mix couscous with sweet potatoes, fried onions, almonds and pine nuts. Put on a dish, on top of the couscous, spread the pieces of fried chicken breast. Serve with finely chopped parsley on top.
600g chicken breast (or thigh meat)
350g couscous (package)
frying oil
For the marinade:
1.5 tbsp cornstarch
2 white of egg
2 tablespoons soy sauce
2 tablespoons dry white wine
2 tablespoons sweet chili sauce
2 cloves garlic
Salt, pepper to taste
For sweet potatoes:
2 sweet potatoes
1/3 cup vegetable oil
1 tbsp thyme leaves
1/2 teaspoon cinnamon
Coarse salt and coarse pepper to taste
For fried onions:
2-3 onions
1/3 cup vegetable oil
100g peeled almonds
100g pine nuts
Parsley for garnish
1. Cut the chicken breast into pieces, put in a bowl and add finely chopped garlic and all the ingredients of the marinade. Mix everything and put to marinate in the refrigerator for 1 hour.
2. Cut the sweet potato into pieces, put on a baking sheet, season with salt, pepper, add cinnamon, thyme, pour over with vegetable oil, mix everything and place the baking sheet in an oven preheated at 180 degrees for 20 minutes. The sweet potato should be baked until tender.
3. Cut the onion into feathers and fry in vegetable oil until golden brown, then add almonds and pine nuts. And fry the onions with nuts and almonds for a few more minutes.
4. Prepare couscous as indicated on the packaging in the manufacturer's instructions.
5. In a well-heated pan, in a sufficient amount of vegetable oil for frying, fry the marinated pieces of chicken breast until browned.
6. Mix couscous with sweet potatoes, fried onions, almonds and pine nuts. Put on a dish, on top of the couscous, spread the pieces of fried chicken breast. Serve with finely chopped parsley on top.