Mango coconut chicken
with lemon scented cous cous & cranberries
This meal will feed 3-4 people, takes 30 minutes from start to finish (including clean up) and costs approximately $15. For my dinner I also included a salad and steamed broccoli. Before you start cooking combine your chicken and marinade. From everything I read one should do this the night before, but I let this sit for about 10 minutes and it came out fine. I punctured the chicken with a fork then poured a half a cup of the marinade over the chicken strips.
Add the julienned pepper and leek with a splash of chicken broth on medium high heat. The pepper will add color and texture whereas the leek adds flavoring. Leeks are similar to onions but more mild. Let this cook for a few minutes then add the chicken. Once added, turn down the heat to medium, flip every few minutes and keep covered to ensure the chicken does not get dry; cooking time 8-10 minutes; turn off heat and keep covered until you are ready to serve.Once you’ve started to cook the peppers and leeks, in a separate pan add 2 cups of chicken broth, the zest of one lemon on high heat and cover. In a minute this will come to a boil; add 2 cups of cous cous and 1/3 cup of dried cranberries, stir and cover. I leave burner on the lowest possible setting for about 30 seconds then turn it off and let the cous cous sit covered for 5 minutes. Use a fork to “fluff” before serving this since the grain will clump together.
For our dinner I also steamed broccoli and made a salad with greens, a tomato and walnuts then dressed it with a honey vinaigrette and olive oil. Don’t be frightened by the size of the steamed broccoli on my plate (I love broccoli). The meal is satisfying without the sides, but I prefer dinner with a salad and lots of veggies.