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Ingredientes
- 2 x 8 ounce chicken breast fillets with skin
- 6 ounce Cous cous Quarter of mango, diced Quarter of small red onion, diced Quarter small red chilli, diced
- 1 x Clove garlic, diced
- 10 gm Fresh flat leaf parsley, minced
- 2 Tbsp. Sultanas Juice and zest of one lemon
- 1 1/2 ounce Fresh oregano
- 30 ml Extra virgin olive oil
- 1 tsp Toasted pine nuts Quarter clove garlic Half a tinned anchovy fillet Seasoning
- 1 whl white onion, peeled and cut into rings Plain flour
Direcciones
- 1 Place the cous cous in a bowl, cover with boiling water and seal the bowl with clingfilm. Leave to stand for about 10 min, add in the rest of the ingredients, season well and leave to one side.
- 2 For the Pesto: Simply puree all the ingredients in a blender with sufficient extra virgin olive oil to make a pesto, season and leave to one side.
- 3 Cook the breasts in a non-stick pan for 8-10 min till cooked.
- Heat up a deep fat fryer on a high heat and coat the onion rings in flour. Place into the warm fat till golden, remove and place onto kitchen paper with a little salt and leave to drain.
- 4 To serve: Put the pesto on the plate in a zig zag pattern and the cous cous in the centre. Place the chicken on the top with the deep fried onion rings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 716g | |
| Calories 1248 | |
| Calories from Fat 598 | 48% |
| Total Fat 67.25g | 84% |
| Saturated Fat 14.78g | 59% |
| Trans Fat 0.44g | |
| Cholesterol 232mg | 77% |
| Sodium 254mg | 11% |
| Potassium 1828mg | 52% |
| Total Carbs 77.89g | 21% |
| Dietary Fiber 22.7g | 76% |
| Sugars 6.29g | 4% |
| Protein 88.62g | 142% |
