Poulet Seychelles Avec Couscous De Cilantro

"If you wish, fresh satsumas, tangerines, honey tangerines, etc. can be substituted for the canned mandarins. An African/Indian/French/Portuguese collaboration. Local recipe."
 
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Ready In:
1hr 20mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • 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.
  • Preheat oven to 350º.
  • Season the chicken breasts with salt and pepper.
  • In a roasting pan, combine the remaining chicken ingredients except for the raisins.
  • Place the chicken pieces on top of the mixture and coat well.
  • Roast uncovered for 20 minutes.
  • 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.
  • While waiting for the chicken to roast, prepare the couscous: Bring the broth to a boil in a pot with a tight-fitting lid.
  • Add everything except for the cilantro, cover and simmer for 3 minutes.
  • Turn off the heat and leave the pan covered for 7 additional minutes or until all liquid is absorbed.
  • Transfer chicken to a serving platter. Pour any pan juices from the roasting pan onto the chicken breasts.
  • Garnish chicken with the green onions and sliced almonds.
  • Stir the cilantro into the couscous, fluff with a fork and serve the couscous with the chicken.

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