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Main Course - Thai-Spiced Chicken Breast and Vegetable Couscous with Tamarind and Ginger Chutney
- Serves 1
- 825.8 Calories per serving
- Protein 27.1g
- Carbohydrate 31.2g
- Fat 66.5g
| Ingredients |
Metric |
Imperial |
American |
| Thai-Spiced Chicken Breast |
|
|
|
| Lemon grass, chopped |
a pinch |
a pinch |
a pinch |
| Galangal, chopped |
a pinch |
a pinch |
a pinch |
| Garlic, chopped |
1/4 tsp |
1/4 tsp |
1/4 tsp |
| Coriander leaves, chopped |
1/4 tsp |
1/4 tsp |
1/4 tsp |
| Coconut milk |
500 ml |
1 pt |
2 cups |
| Chicken breast |
480g |
1 lb |
1 lb |
| Ingredients |
Metric |
Imperial |
American |
| Vegetable Couscous |
|
|
|
| Celeriac |
40g |
1 1/2 oz |
1 1/2 oz |
| Zucchini |
40g |
1 1/2 oz |
1 1/2 oz |
| Eggplant |
40g |
1 1/2 oz |
1 1/2 oz |
| Asparagus |
40g |
1 1/2 oz |
1 1/2 oz |
| Olive oil |
40 ml |
1 1/2 fl oz |
1 1/2 fl oz |
| Salt |
to taste |
to taste |
to taste |
| Pepper |
to taste |
to taste |
to taste |
| Couscous |
3 tsp |
3 tsp |
3 tsp |
| Chicken stock |
150 ml |
5 fl oz |
1/2 cup |
| Ingredients |
Metric |
Imperial |
American |
| Tamarind and Ginger Chutney |
|
|
|
| Tamarind pulp |
40g |
1 1/2 oz |
1 1/2 oz |
| Chilli powder |
a pinch |
a pinch |
a pinch |
| Ginger powder |
a pinch |
a pinch |
a pinch |
| Fennel seed, ground |
a pinch |
a pinch |
a pinch |
| Cumin seed, ground |
a pinch |
a pinch |
a pinch |
| Palm sugar |
a pinch |
a pinch |
a pinch |
| Sugar |
a pinch |
a pinch |
a pinch |
Preparation
Thai-Spiced Chicken Breast
- Combine the lemon grass, galangal, garlic, coriander leaves and coconut milk. Marinate the chicken breast in the mixture for 30 min and grill it. Set it aside.
Vegetable Couscous
- Oven-roast the celeriac, zucchini, eggplant and asparagus in olive oil. Add salt and pepper to taste. Cook the couscous in chicken stock, then put it aside.
Tamarind and Ginger Chutney
- Cook all the ingredients for the tamarind and ginger chutney.
- To serve, place the couscous on a plate with vegetables on top. Then slice the chicken breast, arrange the slices over the couscous, and spoon the chutney over the slices.
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