Click here if you don’t see the Table of Contents
Serves 2
1 tbsp olive oil
2 boneless, skinless chicken breasts cut in thin strips
2 tsp ground cumin
½ cup chicken broth
Couscous (made with chicken broth)
3 tbsp Mango Chutney
4 green onions cut in 1-inch pieces
Cilantro, about a handful, chopped
1. Heat oil in a large skillet or wok. Sprinkle the chicken with the ground cumin and cook for a couple of minutes until lightly browned.
2. Add the mango chutney to the chicken, stir well, allow to cook briefly and add the chicken broth and green onions. Continue to cook until chicken is cooked through.
3. Fluff up the couscous with a fork, stir half the cilantro into the couscous, the remainder into the chicken and serve
Source: Olive Magazine, September 2007
Like our recipes? Please visit our Tip Jar.