DinnerBooks
Basil chicken with couscous

Basil chicken with couscous

Cooking Time45 m
Ingredients11
DifficultyMedium
0
0
Otto Berglund
Fried chicken can easily become a little everyday, but here it happens more in the forehead. The basilica and a quaint honey give nice taste and make the chicken a little more fun right away. Serving with couscous, cream, olives and tomatoes, it immediately feels a lot fresher.

Ingredients

4 servings
  • Step: 1
    4 port couscous
  • Step: 2
    1 st garlic divide
  • Step: 3
    3 dl cream file
  • Step: 4
    salt
  • Step: 5
    pepper
  • Step: 6
    1 dl green olives with pimiento
  • Step: 7
    1/2 st plum montomates (up to 500 g, or 3-4 tomatoes, for 4 ports)
  • Step: 8
    4 st quick files of chicken
  • Step: 9
    1/2 msk oil
  • Step: 10
    2 msk frozen basilica
  • Step: 11
    1/2 msk liquid honey

Instructions

  • Step: 1
    Tina chicken (if frozen is used).
  • Step: 2
    Cook the couscous as directed on the packaging.
  • Step: 3
    Press the garlic in the cream file and taste off with salt and pepper.
  • Step: 4
    Let the olives run off in a silk. Cut the tomatoes in pieces.
  • Step: 5
    Stoke the chicken in the oil in a frying pan about 4 minutes per side or until the chicken's inner temperature is 72°C. Spice with salt and pepper.
  • Step: 6
    Lower the heat on the pan and ring the honey and strew the basilica over the chicken. Turn a few times so that the honey and basilica end up all around the chicken.
  • Step: 7
    Serve the chicken with couscous, cream file, tomatoes and olives.

Näring

Calories604kcal
Carbohydrates67g
Fat15g
Protein48g
Serving Size4serving

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