| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Food &, Drink | 1 | servings | |
INGREDIENTS
| 2 | 8 oz chicken breast fillets with skin | |
| 6 | oz | Cous cous |
| Quarter of mango; diced | ||
| Quarter of small red onion; diced | ||
| Quarter small red chilli; diced | ||
| 1 | Clove garlic; diced | |
| 10 | g | Fresh flat leaf parsley; chopped |
| 2 | tb | Sultanas |
| Juice and zest of one lemon | ||
| 1 1/2 | oz | Fresh oregano |
| 30 | ml | Olive oil |
| 1 | ts | Toasted pine nuts |
| Quarter clove garlic | ||
| Half a tinned anchovy fillet | ||
| Seasoning | ||
| 1 | Whole white onion; peeled and cut into | |
| ; rings | ||
| Plain flour |
INSTRUCTIONS
FOR THE PESTO FOR THE ONIONS 1 Place the cous cous in a bowl, cover with boiling water and seal the bowl with clingfilm. Leave to stand for about 10 minutes, add 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 enough olive oil to make a pesto, season and leave to one side. 3 Cook the breasts in a non-stick pan for 8-10 minutes until cooked. Heat up a deep fat fryer on a high heat and coat the onion rings in flour. Place into the hot fat until golden brown, 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. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
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