COUSCOUS CRUMBED CHICKEN WITH SAUTEED VEGETABLES
COOKBOOK: Mag Recipe
What a great substitute to breadcrumbs!
You may need to add a little more olive oil throughout the cooking but they were not ‘oily’ at all. Quite delicious and easy to make!
The butter and mustard mixture coating the vegetables was delicious!
Hope you enjoy
Olive oil for frying
1 1/2 cup couscous
1 tablespoon paprika
2 tablespoons garam masala
1 tablespoon ginger powder
2 tablespoon lemon rind
salt and pepper
2 double breasts of chicken
1 lemon, juice
1/4 cup of flour
2 large eggs, beaten lightly
150g beans, trimmed
300g broccoli, boiled or cooked in microwave
300g potato, cubed, boiled and cooled
300g pumpkin, cubed, boiled and cooled
1 tablespoon of butter
1 tablespoon multigrain mustard
Pound the chicken breast so it is flattened and cut into serving pieces. Sprinkle the lemon juice of a lemon of the pieces.
Combine couscous, spices and rind in a large dish. Mix well. Season with salt and pepper.
Toss chicken in flour, then dip in egg, then coat in couscous mixture.
Heat olive oil and fry the chicken pieces on both sides for apron 3-4mins or until golden brown and cooked through. Cover and keep warm.
Melt butter with mustard in a pan, add cooked vegetables and sauté for s few mins until all combined well.
Ready to serve.