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Charred Chicken Breast with a Mint And Chilli Cous Cous

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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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