Poulet Seychelles Avec Couscous De Cilantro |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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If you wish, fresh satsumas, tangerines, honey tangerines, etc. can be substituted for the canned mandarins. An African/Indian/French/Portuguese collaboration. Local recipe. Ingredients:
4 chicken breasts, skin on |
1/2 teaspoon salt |
1/2 teaspoon cracked black pepper |
1 1/2 cups mandarin orange sections, peeled (including the juice if using canned) |
1/2 cup chicken stock or 1/2 cup chicken broth |
1/3 cup chutney (read *note) |
1 tablespoon jaggery or 1 tablespoon brown sugar |
1 tablespoon curry powder |
1/2 teaspoon ground cinnamon or 1/2 cinnamon stick |
1 teaspoon fresh tarragon (subbed for fresh thyme) |
1/4 cup raisins |
1 1/4 cups chicken broth |
1 1/4 cups water |
1 pinch salt |
2 cups israeli couscous (or standard couscous) |
3 tablespoons fresh cilantro, chopped |
1/3 cup green onion, sliced |
2 tablespoons sliced almonds, toasted |
Directions:
1. Note: *Major Grey's brand chutney was used in the original recipe but I went online and looked at the ingredients for Major Grey's Chutney and made a simple and modified copycat version.
2. Preheat oven to 350º.
3. Season the chicken breasts with salt and pepper.
4. In a roasting pan, combine the remaining chicken ingredients except for the raisins.
5. Place the chicken pieces on top of the mixture and coat well.
6. Roast uncovered for 20 minutes.
7. Baste meat with pan juices 3-4 times , roasting approximately 30 minutes more or until done. (Internal temperature should read 165º). Last 10 minutes of cooking, stir in the raisins.
8. While waiting for the chicken to roast, prepare the couscous: Bring the broth to a boil in a pot with a tight-fitting lid.
9. Add everything except for the cilantro, cover and simmer for 3 minutes.
10. Turn off the heat and leave the pan covered for 7 additional minutes or until all liquid is absorbed.
11. Transfer chicken to a serving platter. Pour any pan juices from the roasting pan onto the chicken breasts.
12. Garnish chicken with the green onions and sliced almonds.
13. Stir the cilantro into the couscous, fluff with a fork and serve the couscous with the chicken.
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