Spicy Chicken Fillet with Mango and Couscous

Ingredients

• 2 tbsp Soy sauce
• 1 tsp liquid honey
• 1 tsp Medium Hot Mustard
• 0.5 tsp Curry Powder
• 1 tbsp sweet-sour chili sauce
• 2 tbsp oil (for frying)
• 1 Mango
• 1 small onion
• 0.5 red bell pepper
• 1 tbsp soybean oil
• Salt
• a pinch sugar
• 1 tbsp White Wine Vinegar
• 1 tbsp Lemon Juice
• 1 tbsp chives curls
• 200 g couscous (instant, i.e., for soaking)
• 2 tbsp lingonberries
• 500 ml vegetable broth
• 1 tbsp finely chopped mixed herbs

Instructions

1. 1.

   Whisk soy sauce with honey, mustard, curry powder and chili sauce. Coat the meat with the mixture and let it marinate covered for 20 minutes.

2. 2.

   For the mango salsa, peel the mango, remove the seed and dice the flesh. Peel and chop the onion. Wash, trim and finely dice the bell pepper. Sauté onions in oil, add pepper and mango pieces and sauté briefly; season with salt, sugar, vinegar and lemon juice. Let the salsa cool.

3. 3.

   For the couscous, mix lingonberries with couscous and rehydrate according to package instructions using vegetable broth or hot salted water. Keep covered and warm while it absorbs liquid.

4. 4.

   Sear the meat quickly in a non‑stick pan over high heat on both sides. Mix herbs into the couscous and serve on warmed plates. Place one piece of meat on top. Fold chives into the salsa and spoon some onto the meat.