Lime chicken melody with couscous salad and peanut dip

Name: Lime chicken melody with couscous salad and peanut dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Organic limes; 2 red chillies; 600 g Chicken breast; 2 TABLESPOONS Agave syrup; 1 TABLESPOON light soy sauce; 10 TABLESPOONS Oil; 200 g Whole milk yoghurt; 3 TABLESPOONS Peanut cream (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Couscous (instant); 1 (à approx. 1.2 kg) Red cabbage; 1 red onion; 1 big mango; 1 Avocado; 1 TABLESPOON Sesame Oil; 50 g salted roasted peanuts; 3 TABLESPOONS Cider vinegar; 1 collar Thai basil; 1 Garlic clove; 1 large freezer bag

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Singing rehearsal in the editorial kitchen: A unanimous "Aaahhh" with a colourful couscous salad with red cabbage, mango and avocado is followed by a polyphonic "Mmmhhh" with chicken with chilli-lime marinade

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Organic limes
2 red chillies
600 g Chicken breast
2 TABLESPOONS Agave syrup
1 TABLESPOON light soy sauce
10 TABLESPOONS Oil
200 g Whole milk yoghurt
3 TABLESPOONS Peanut cream (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Couscous (instant)
1 (à approx. 1.2 kg) Red cabbage
1 red onion
1 big mango
1 Avocado
1 TABLESPOON Sesame Oil
50 g salted roasted peanuts
3 TABLESPOONS Cider vinegar
1 collar Thai basil
1 Garlic clove
1 large freezer bag

Directions

1
Wash the limes in hot water, dry them and finely grate the peel. Halve the fruit and squeeze. Clean the chillies, cut lengthwise, remove seeds, wash and chop finely. Rinse flesh, dab dry, chop finely. Put half the chillies, 1 tbsp agave syrup, soy sauce, 3 tbsp oil, half lime zest and approx. 3 tbsp lime juice in the freezer bag, seal and knead well, chill for approx. 30 minutes.
2
For the dip, stir yoghurt and peanut cream until smooth. Season to taste with salt and pepper.
3
For the salad, pour 1⁄4 l boiling salted water over the couscous in a bowl and let it swell for 5-10 minutes. In the meantime clean and wash the cabbage, cut it into fine strips from the stalk and weigh it out for about 150 g. Peel and finely dice the onion. Peel the mango, cut the flesh off the stone and dice. Cut the avocado in half, remove the core, peel the flesh from the skin and dice.
4
Add sesame oil and 3 tablespoons of oil to the couscous, loosen up with a fork. Fold in 150 g cabbage, onion, peanuts, the rest chilli, lime zest and juice. Season to taste with vinegar, salt, pepper and 1 tablespoon agave syrup. Carefully fold in avocado and mango.
5
Wash Thai basil, pluck off leaves. Peel garlic and cut into fine slices. Heat 4 tablespoons of oil in a pan. Fry the garlic until golden brown. Take out and drain on kitchen paper. Fry the meat in the garlic oil all around for about 3 minutes. Then add marinade and bring to the boil. Arrange chicken with salad, garlic and basil. Serve with dip.