Sweet & sour chicken with cumin scented
cous-cous
This is one of my all time favorites so I just had to share! It is jam-packed with vegetables and nutritious ingredients and so yummy my kids don't even question the veggies.
Ingredients:
(Makes 8 portions)
For the sweet & sour chicken:
4,5 chicken breasts, cut into bite size pieces
1 red bell pepper, deseeded and cut into bite size squares
2 onions chopped into cubes
200g mushrooms halved
1/4 of a medium pineapple peeled and cubed
a handful of broccoli florets
4 garlic cloves peeled and finely sliced
200g sweetcorn
1 tablespoon coconut oil
8 tablespoons honey
300ml Apple cider vinegar
200ml white cooking wine
a handful of cashew nuts
salt and pepper to taste
3 tablespoons chia seeds
a pinch of turmeric
a pinch of cumin
Fresh coriander for serving
I prefer to oven cook this chicken so the small pieces of chicken don't break up.
Place all the ingredients together in a large oven pan except for 3 tablespoons honey and 100ml Apple cider vinegar which will be added at the last minute.
Cook the chicken on medium heat for about 75 minutes or until the sauce is almost evaporated, stirring well every 10 minutes so that the sauce covers all the ingredients.
At this point add the remaining 3 tablespoons honey and 100ml vinegar, stir well and cook for 15 more minutes.
Let cool for 10 minutes and serve with the cous cous and a sprinkle of fresh coriander!
For the cous cous:
300g instant cous cous
400ml boiling water
1 tablespoon honey
a pinch of cumin seeds
In a large pan add the boiling water to the cous cous together with the honey and cumin seeds. Mix well with a fork and cover with a cloth for 10 minutes.
Stir again with a fork and the cous cous is ready to serve!
Ingredients:
(Makes 8 portions)
For the sweet & sour chicken:
4,5 chicken breasts, cut into bite size pieces
1 red bell pepper, deseeded and cut into bite size squares
2 onions chopped into cubes
200g mushrooms halved
1/4 of a medium pineapple peeled and cubed
a handful of broccoli florets
4 garlic cloves peeled and finely sliced
200g sweetcorn
1 tablespoon coconut oil
8 tablespoons honey
300ml Apple cider vinegar
200ml white cooking wine
a handful of cashew nuts
salt and pepper to taste
3 tablespoons chia seeds
a pinch of turmeric
a pinch of cumin
Fresh coriander for serving
I prefer to oven cook this chicken so the small pieces of chicken don't break up.
Place all the ingredients together in a large oven pan except for 3 tablespoons honey and 100ml Apple cider vinegar which will be added at the last minute.
Cook the chicken on medium heat for about 75 minutes or until the sauce is almost evaporated, stirring well every 10 minutes so that the sauce covers all the ingredients.
At this point add the remaining 3 tablespoons honey and 100ml vinegar, stir well and cook for 15 more minutes.
Let cool for 10 minutes and serve with the cous cous and a sprinkle of fresh coriander!
For the cous cous:
300g instant cous cous
400ml boiling water
1 tablespoon honey
a pinch of cumin seeds
In a large pan add the boiling water to the cous cous together with the honey and cumin seeds. Mix well with a fork and cover with a cloth for 10 minutes.
Stir again with a fork and the cous cous is ready to serve!