Tropical Chicken and Couscous with Herb Salsa
An easy summer dinner recipe that consists of fried chicken strips, pineapple and coconut milk infused couscous.
Tropical Chicken and Couscous with Herb Salsa An easy summer dinner recipe that consists of fried chicken strips, pineapple and coconut milk infused couscous. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 15min |
|
|
Ingredients
- 4tablespoons butter
- 3tablespoons olive oil
- 4 chicken breast filletssliced into strips
- salt and black pepperto season
- 1medium pineapplepeeled, cored and diced
- 1teaspoon chili flakes
- 250ml coconut milk
- 1cup uncooked couscous
- 1cup fresh mint
- 1cup fresh parsley
- 1small red onion
- 30ml olive oil
- shaved coconutto serve
Instructions
- In a non stick pan, heat the butter and olive oil.
- Fry the chicken strips until brown, season.
- Add the diced pineapple to the pan and allow to caramelize. Set aside.
- Bring the coconut milk to a boil and add the uncooked couscous. Remove from heat, cover and leave to steep for two minutes.
- Separate couscous grains with a fork and add a tablespoon of butter, chili flakes and fresh chopped mint.
- In a food processor, blend the herbs, onion and olive oil until you a have a rough paste.
- Use a large platter plate, add heaps of couscous and top with fried chicken and pineapple. Garnish with shaved coconut and lemon.