Spicy lime chicken with couscous salad

Name: Spicy lime chicken with couscous salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Organic limes; 1 Garlic clove; 2 red chillies; 600 g Chicken filet; 2 TABLESPOONS Agave syrup; 1 TABLESPOON light soy sauce; 10 TABLESPOONS Oil; 200 g Whole milk yoghurt; 3 TABLESPOONS fine peanut butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Vegetable broth; 250 g Couscous; 1/2 bunch Coriander; 1 Avocado; 1 Mango (approx. 400 g); 150 g Red cabbage; 1 red onion; 1 TABLESPOON Sesame Oil; 50 g roasted peanut kernels; 3 TABLESPOONS Cider vinegar; 1 collar Thai basil; 1 large freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Organic limes
1 Garlic clove
2 red chillies
600 g Chicken filet
2 TABLESPOONS Agave syrup
1 TABLESPOON light soy sauce
10 TABLESPOONS Oil
200 g Whole milk yoghurt
3 TABLESPOONS fine peanut butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Vegetable broth
250 g Couscous
1/2 bunch Coriander
1 Avocado
1 Mango (approx. 400 g)
150 g Red cabbage
1 red onion
1 TABLESPOON Sesame Oil
50 g roasted peanut kernels
3 TABLESPOONS Cider vinegar
1 collar Thai basil
1 large freezer bag

Directions

1
Wash 1 lime hot, grate dry, grate peel finely, cut lime in half, squeeze juice out of one half, cut remaining lime half into slices. Peel garlic, cut into very fine slices and put aside. Clean 1 chilli pepper, cut open lengthwise, wash and remove seeds. Cut the pod into small pieces. Rinse meat cold, dab dry, cut into small pieces and place in a freezer bag with chilli, 1 tbsp. agave syrup, soy sauce, 3 tbsp. oil, lime zest and juice. Close the bag, mix well and refrigerate for about 30 minutes.
2
In the meantime, stir yoghurt and peanut cream until smooth for the dip. Season to taste with salt and pepper. Set the dip aside covered. Bring the stock to the boil, put the couscous in a bowl, pour over the hot stock and let it swell for about 15 minutes.
3
Meanwhile, wash the coriander, shake dry, remove leaves from the stems and chop. Halve the avocado along the stone, remove the core, remove the flesh from the skin and cut into cubes. Cut the mango from the stone. Peel and dice the fruit flesh. Clean, wash and drain the cabbage and cut or slice into very fine strips. Peel and finely dice the onion. Wash 1 lime hot, grate dry, grate peel finely, halve lime and squeeze juice. Clean 1 chilli pepper, cut open lengthwise, wash and remove seeds. Cut the pod into small pieces.
4
Add sesame oil and 3 tablespoons of oil to the couscous and loosen up with a fork. Add cabbage, onion, chili, peanuts, lime zest and juice to the couscous and stir in. Season to taste with salt, pepper, 1 tbsp. agave syrup and vinegar. Carefully fold in the avocado and mango. Set salad aside.
5
Wash the basil, shake dry and pluck the leaves from the stalks. Heat 4 tablespoons of oil in a large frying pan. Fry the garlic slices until golden brown, turning them over. Using a fork, lift them out of the hot oil and let them drip off on kitchen paper. Fry the meat in the hot garlic oil, turning occasionally, for about 3 minutes and serve in deep plates with couscous salad and garlic. Add peanut dip and lime wedges.