Sticky Chicken with Mango Couscous
Recipe GLPRa90fd9a5b2e794
Tender grilled chicken strips glazed with a tangy marmalade and mustard coating, served over fluffy couscous tossed with fresh diced mango, spring onions, and warm cumin spices. A bright, citrusy main course that combines sweet, savory, and slightly spicy flavors in every bite.
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Ingredients
1 large mango, peeled and diced
4 spring onions, sliced
1 heaped teaspoon ground cumin
3 tablespoons white wine vinegar
250 grams couscous
400 milliliters boiling water
3 tablespoons thick-cut marmalade
4 teaspoons grainy mustard
4 chicken breasts, each sliced into 3-4 strips
Directions
Preheat your grill to high heat. While it heats, peel the mango and cut the flesh into small dice. In a bowl, combine the diced mango with most of the sliced spring onions, the ground cumin, and the white wine vinegar. Toss gently to combine, then set aside to allow the flavors to meld.
Place the couscous in a large heatproof bowl. Pour the boiling water over the couscous, then immediately cover the bowl tightly with cling film. Let it sit undisturbed for about 5 minutes to absorb the water and become tender and fluffy.
In a small bowl, whisk together the thick-cut marmalade and grainy mustard until well combined, creating a smooth glaze.
Arrange the chicken strips in a single layer on a roasting tin or grill pan. Brush half of the marmalade glaze evenly over the chicken strips.
Place the tin under the preheated grill and cook for 4-5 minutes until the chicken begins to brown and the glaze starts to caramelize.
Carefully flip each chicken strip over, then brush the second side with the remaining marmalade glaze. Return to the grill and cook for an additional 4-5 minutes until the chicken is cooked through and registers an internal temperature of 165°F, and the glaze is bubbling and golden.
Fluff the couscous with a fork and gently fold in the mango mixture until evenly distributed. Divide the couscous among serving plates, top with the hot glazed chicken strips, and sprinkle the remaining sliced spring onions over each portion. Serve immediately.
