Sticky Chicken With Mango Couscous Recipes

STICKY CHICKEN WITH MANGO COUSCOUS

Sticky chicken with mango couscous image

A great source of iron and vitamin C, low fat and counts as 1 of 5-a-day

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 8

Ingredients

1 large mango
4 spring onions , sliced
1 heaped tsp ground cumin
3 tbsp white wine vinegar
250g couscous
3 tbsp thick-cut marmalade
4 tsp grainy mustard
4 chicken breasts , each sliced into 3-4 strips

Steps:

Heat the grill to high. Peel and dice the mango, toss with most of the spring onions, and the cumin and rice vinegar, then set aside. Put the couscous in a large heatproof bowl, pour over 400ml boiling water, then cover with cling film and set aside.
Mix together the marmalade and mustard. Lay the chicken strips in a roasting tin, then brush over half of the marmalade glaze. Grill for 4-5 mins, then turn the chicken over and brush with the remaining glaze. Grill for a further 4-5 mins until the chicken is cooked through and the glaze is bubbling. The couscous should then be ready. Stir in the mango mixture and serve with the hot chicken strips and the remaining spring onions sprinkled over.

Nutrition Facts : Calories 369 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.43 milligram of sodium

MANGO CHICKEN SALAD WITH COUSCOUS

Mango Chicken Salad with Couscous image

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

Ingredients

1/4 cup Moroccan couscous
1 1/2 tablespoons finely chopped green bell pepper
1 1/2 tablespoons finely chopped red bell pepper
1/4 cup finely chopped red onion
1/2 cup fresh lemon juice
4 tablespoons extra-virgin olive oil, divided
1 tablespoon canola oil
4 boneless, skinless chicken breasts (3 ounces each)
1/3 cup fresh lime juice
1/4 cup Japanese rice vinegar
2 tablespoons whole-grain mustard
2 tablespoons honey
2 teaspoons reduced-sodium soy sauce
1/2 head romaine
1/2 head frisée
1/2 head hydro Bibb lettuce
1 cup arugula
1/2 mango, thinly sliced

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.

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