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🍽️ North African Chicken with Mint Couscous and Sesame Yogurt Dip

650 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Chicken Breast Fillets 600 g
• Thyme, stripped 1 tsp
• Cumin 0.5 tsp
• Pepper, black ground Pinch
• Couscous 200 g
• Butter 2 tbsp
• Onions, yellow 2 pcs
• Zucchini 2 pcs
• Cucumbers 1 pcs
• Garlic Cloves 1 pcs
• Sesame, white 2 tbsp
• Olive Oil 4 tbsp
• Sugar Pinch
• Organic Limes 2 pcs
• Yogurt, plain 300 g
• Mint, fresh 20 g

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan.
2. 2. Bring about 300 milliliters of salted water to a boil in a pot.
3. 3. Keep the water hot and covered.
4. 4. Rinse the chicken breast fillets.
5. 5. Dry the fillets thoroughly.
6. 6. Season the meat with thyme, cumin, salt, and pepper.
7. 7. Pour the couscous, 2 tablespoons of butter, and 2 pinches of pepper into a bowl.
8. 8. Pour the hot salted water over the mixture.
9. 9. Mix everything well.
10. 10. Cover the couscous with a plate to let it swell.
11. 11. Peel the onion.
12. 12. Cut the onion into thin strips.
13. 13. Wash the zucchini and the cucumber.
14. 14. Cut off the ends of the zucchini and cucumber.
15. 15. Quarter the zucchini lengthwise.
16. 16. Remove the seeds from the zucchini.
17. 17. Halve the cucumber.
18. 18. Cut the prepared vegetables into thin strips.
19. 19. Peel the garlic.
20. 20. Finely chop the garlic.
21. 21. Heat a medium pan over high heat.
22. 22. Roast the sesame seeds without fat for 1 to 2 minutes.
23. 23. Remove the pan from the heat.
24. 24. Add 1 tablespoon of olive oil.
25. 25. Roast the garlic for about 1 minute.
26. 26. Place the sesame-garlic mixture in a bowl to cool down.
27. 27. Heat 1 tablespoon of olive oil in the same pan over high heat.
28. 28. Fry the fillets for about 2 to 3 minutes until golden brown.
29. 29. Wrap the fillets in aluminum foil.
30. 30. Cook the fillets in the oven for approx. 10 minutes.
31. 31. Clean the pan.
32. 32. Heat 2 tablespoons of olive oil in the cleaned pan over medium heat.
33. 33. Fry the prepared vegetables (except the cucumber) in it.
34. 34. Stir the vegetables occasionally.
35. 35. Fry the vegetables for approx. 6 to 8 minutes.
36. 36. Season the vegetables with salt, pepper, and sugar.
37. 37. Halve the lime.
38. 38. Squeeze the juice from the lime.
39. 39. Add the yogurt to the sesame-garlic mixture.
40. 40. Season the mixture with 1 to 2 tablespoons of lime juice.
41. 41. Season with salt, pepper, and sugar.
42. 42. Wash the mint.
43. 43. Dry the mint thoroughly.
44. 44. Pluck the mint leaves from the stems.
45. 45. Finely chop the mint.
46. 46. Add the vegetables, cucumber, and mint to the couscous.
47. 47. Season the couscous with salt, pepper, and a little lime juice.
48. 48. Take the chicken out of the oven.
49. 49. Plate the chicken together with the couscous and yogurt.
50. 50. Serve the dish.

Nutrition per serving

• kcal: 650
• Protein: 40 g · Fett/Fat: 30 g · Carbs: 55 g