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Chicken with fig chutney and truffle oil with couscous garnish with saffron and mint

Chicken with fig chutney and truffle oil with couscous garnish with saffron and mint

I made a marinade for chicken from soy sauce, curry and chilly in which I left the thighs to sit for about an hour. flavor, I then added the thighs with the marinade in which they sat, 2 teaspoons of fig chutney (it's a kind of thinner jam) and left on low heat until the thighs penetrated well on both sides and at the end I also put some green coriander leaves.

Separately I put boiling water in a pot (for couscous), in a cup of couscous couscous 2 cups of boiled water. In the blender I put mint and juice from a lemon and mixed. When the water boiled I put it over the couscous, I added mint from the blender and a few strands of saffron, I mixed everything well and I put the lid for 5 -7 minutes to swell the couscous.

At the end I served the couscous next to the chicken… delicious and easy to make.

Great appetite!


Video: Moroccan spiced chicken, saffron and pomegranate cous cous, minted yogurt dip and a coriander salsa (December 2021).