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



RECIPE

Serves 4

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.





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