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I did make this from a zaar member for the swap I am in this month but I changed quite a things in the ingredients which I have listed below, I will give a link back to the original. It was super easy to make with a wonderful end result an we loved the flavours that came through in the finished dish. The original recipe called for rice or couscous I served with couscous as I think it pairs way better with these flavours than rice. If you want to view the original recipe please click here. I am the first person to make and review this one so unfortunately there are not more photos or reviews attached to this recipe. I will say before tweaking to our taste I made as to see the taste of the meal as is and it is very good, I just preferred the extra spice.
If you have been keeping up with the progress of my beautif
ul handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Tablespoon olive oil
4 Boneless skinless chicken breasts
1 Onion, chopped
1/2 lb Butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/4 Teaspoon ground cinnamon
1 Teaspoon ground cumin
3/4 Teaspoon garlic powder
1/2 Teaspoon turmeric
1/8 teaspoon saffron thread
1 Cup low sodium chicken broth
80g Kumquats, quartered lengthwise, seeded
150g Red currents
1 Tablespoon honey
2 Tablespoons hot mango chutney
2 Tablespoons fresh cilantro, chopped
4 Cups cooked rice or couscous (I made with couscous.)
Note: I cook my couscous in vegetable broth to give added flavour it comes out really good.
Method
1. In large heavy skilled, heat olive oil over medium-high heat.
2. Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
3. Transfer chicken to plate.
4. Add a little more olive oil to the pan, add onions, cook a couple of minutes, add squash and cook stirring a couple of minutes more.
5. Add cinnamon, cumin, turmeric, garlic and saffron & stir until fragrant, about 30 seconds.
6. Add chicken stock and bring to boil, scrapping up browned bits.
7. Add chicken with any drippings from the plate, kumquats and honey to pan.
8. Simmer until chicken is cooked through, turning occasionally, about 30 minutes.
9. Add chutney, turn up the heat and cook stirring until liquid thickens to a sauce consistency.
10. Stir in coriander.
To serve: Mound couscous on a plate, place sliced chicken on top, spoon some squash and kumquats around and sprinkle with red currents. Pour sauce over chicken and around the outside of the couscous.
All photos taken by me unless otherwise stated.
This is a really simple recipe to make it can be on the table in 30 Min’s not including the marinating time. The marinade is easy to make and something you can do the night before or before work and it is ready to go when you walk through the door. I love couscous and I think it pairs very well with this dish. I use quick cooking couscous which comes in sachets of 100g each to serve 1-2 people depending on whether making as is or serving as an accompaniment like I did. The brand I buy only takes 2 Min’s to cook and you place the sachet in boiling water, so when you get to the part where you add stock and hot mango chutney to the water, please note that this is just to flavour couscous and not to be mixed with it.
If you have been keeping up with the progress of my beautiful handcraft
ed camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Lamb fillets (the marinade would be enough for 4 fillets)
Marinade
2 Teaspoons ground cumin
2 Teaspoons ground coriander
1 Teaspoon cinnamon
1 Teaspoon paprika
1/2 Teaspoon ground ginger
1/4 Teaspoon harrisa paste
100ml Yogurt
Couscous
2 Cups water
2 Teaspoons vegetable stock powder
2 Tablespoons hot mango chutney
1 Sachet quick cooking couscous
1/2 Red pepper, diced
1/2 Yellow Pepper, diced
1 Tablespoon lemon juice
3 Tablespoons red currants
2 Tablespoons fresh coriander, finely chopped
Yogurt
100ml Yogurt
1 Tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)
Method
1. Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
2. Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
Couscous
1. In a small fry pan heat a little olive oil and cook peppers until tender.
2. Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
2. Add peppers, lemon juice, coriander and currants stir gently to combine.
Yogurt
1. Combine yogurt with coriander, stir and serve drizzled over lamb.
To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.
All photos taken by me unless otherwise stated.
