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🍽️ Crispy Chicken in Sesame Honey Sauce with Couscous and Broccoli

685 kcal · 30 min · 4 servings

Ingredients

• ginger, fresh 10 g
• thyme, fresh 5 g
• vegetable broth 400 ml
• couscous 200 g
• chili, ground 0.5 tsp
• butter 4 tbsp
• honey 2 tbsp
• sesame, white 2 tbsp
• oil 1 tbsp
• chicken breast fillets 600 g
• salt pinch
• pepper, black ground pinch
• curry powder 1 tsp
• coconut milk 400 ml
• broccoli 1 pc.
• basil, fresh 10 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Peel the ginger and chop it finely.
3. 3. Wash the thyme sprigs and pat them dry.
4. 4. Pluck the small thyme leaves off the woody stems.
5. 5. Pour 300 milliliters of broth into a pot and bring it to a boil.
6. 6. Remove the pot from the heat immediately and cover it.
7. 7. Stir the couscous into the hot broth.
8. 8. Let the couscous swell covered for 10 minutes.
9. 9. After 5 minutes, add half of the chopped ginger to the couscous.
10. 10. Add the chili and thyme to the couscous.
11. 11. Stir 1 tablespoon of butter into the couscous.
12. 12. Mix 2 tablespoons of soft butter with honey and sesame seeds in a small bowl.
13. 13. Wash the chicken meat and pat it dry with kitchen paper.
14. 14. Heat oil in a large frying pan over high heat.
15. 15. Fry the chicken breast fillets on both sides for 3 minutes each until golden brown.
16. 16. Season the meat with salt and pepper.
17. 17. Place the fried meat into a baking dish.
18. 18. Add the curry powder to the pan drippings and toast it briefly.
19. 19. Deglaze the curry powder with coconut milk.
20. 20. Add the remaining ginger to the sauce.
21. 21. Let the sauce simmer at medium heat for 8 minutes.
22. 22. Brush the chicken meat in the dish with the honey butter mixture.
23. 23. Bake the chicken for 10 minutes in the preheated oven.
24. 24. Bring about 2 liters of salted water to a boil in a pot.
25. 25. Wash the broccoli and remove the hard stalk.
26. 26. Divide the broccoli head into small florets.
27. 27. Add the broccoli florets to the boiling salted water.
28. 28. Cook the broccoli for 4 minutes.
29. 29. Wash the basil and dry it.
30. 30. Roughly pluck the basil leaves.
31. 31. Finish the sauce with the fresh basil leaves.
32. 32. Drain the broccoli.
33. 33. Mix the broccoli with 1 tablespoon of butter.
34. 34. Plate the broccoli, meat, and sauce.
35. 35. Serve the dish with the chili ginger couscous.

Nutrition per serving

• kcal: 685
• Protein: 36 g · Fett/Fat: 34 g · Carbs: 60 g