John Myers
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Chicken Breast “ Oriental ” with Couscous
The perfect chicken breast “ oriental ” with couscous recipe with a picture and simple step-by-step instructions.
Couscous Salad
- 200 g Couscous
- 375 ml Chicken broth
- 20 g Butter
- 1 bunch Mint
- 1 bunch Fresh smooth parsley
- 60 ml Pomegranate seeds
- 1 El Grated orange peel
- Yogurt
Chicken breast
- 2 Chicken breast fillets
- 3 tbsp Olive oil
- 1 tbsp Honey liquid
- 2 tbsp Orange juice
- Orange pepper
- Chilli from the mill
- Sweet paprika
- 1 Orange
couscous
- Put the couscous in a bowl, heat the chicken broth, pour over the couscous, stir and let stand covered until the broth is absorbed. In the meantime, chop the herbs, release the pomegranate seeds and rub the orange peel and then mix everything well into the couscous. Finally fold in the butter and stir until it has melted.
Chicken breast fillets
- Cut the orange into slices and place in a baking dish. Rinse the fillets, pat dry, season and place on the orange slices. Mix the oil, honey and orange juice together well and pour over the fillets. Cook in the middle of the oven at 200 ° C for approx. 20-35 minutes (depending on the thickness of the meat)
- Arrange everything on plates and pour a dollop of yogurt over the couscous. Enjoy it.
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