Chicken breast with couscous
2 servings
600 minutes
Chicken breast with couscous is a harmony of flavors and textures inspired by European cuisine. Tender chicken fillet soaked in aromatic tandoori sauce gains spicy notes from a marinade of yogurt, cucumber, and spices. Fried to a golden crust, the breast remains juicy inside, and thin slicing makes it perfect for serving. The airy couscous served as a side is infused with the aromas of cinnamon, cardamom, and fresh herbs, giving the dish a warm spicy touch. This dish pairs wonderfully with light vegetable salads or sweet-sour sauces, creating a balance of flavors. Chicken breast with couscous is an excellent option for a cozy home dinner as well as for an exquisite festive table where it will delight guests with its refined taste and aroma.
1
Make tandoori sauce. Grate cucumber, blend it with yogurt and spices. Leave the mixture in the fridge for a couple of hours.
- Cucumbers: 0.5 piece
- Natural low-fat yogurt: 300 g
- Paprika: pinch
- Mint: 1 bunch
- Ginger: 1 g
2
Pepper the chicken, marinate it in 3 tablespoons of sauce (leave it overnight).
- Chicken breast fillet: 1 piece
- Olive oil: to taste
- Ground black pepper: to taste
3
Grill the breast (or fry in a pan) and slice it into thin pieces.
- Chicken breast fillet: 1 piece
4
Serve couscous as a side dish. Pour 2 cups of water over the grains, add a pinch of cinnamon, cardamom, 2 tablespoons of olive oil, and chopped parsley. Season with pepper to taste. Let it sit until serving.
- Couscous: 300 g
- Cinnamon: pinch
- Cardamom: pinch
- Olive oil: to taste
- Parsley: 1 bunch
- Ground black pepper: to taste