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Overview
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More Recipes
You'll find a few examples of our recipe creations here.
Steamed paprika chicken with couscous salad
Portions: 6
Preparation time: 20 minutes
Cooking time: 6 minutes
Ingredients
| skinless chicken breast 150 gr each | 6 |
| paprika to taste | |
| reduced salt chicken stock | 250 ml |
| couscous | 200 g |
| currants | 100 g |
| toasted pine nuts | 50 g |
| olive oil | 2 tsp |
| spanish onion, finely chopped | 1 |
| garlic clove, crushed | 4 |
| ground cumin | 1 tsp |
| thyme sprig, leafs only | 5 |
| ground cinnamon | ¼ tsp |
| ground turmeric | ¼ tsp |
| cherry tomatoes in quarters | 1 punnet |
| baby zucchini in small dices | 1 |
| red capsicum in small dices | 1 |
| firmly packed coarsely chopped | ¼ cup |
| fresh coriander | |
| fresh lemon juice | 2 tbs |
| Freshly ground black pepper | |
| extra virgin olive oil | 100 ml |
| ground cumin | 2 tbsp |
| cayenne pepper | 1 tsp |
| no added salt tomato puree | 2 tbsp |
| lime juice | 4 tbsp |
Preparation
- Bring chicken stock to boil and add couscous. Stir well with a wooden spoon until well combined, set aside for 10
minutes. - Heat olive oil to roast off onions, garlic, zucchini, capsicum for 4 minutes in a nonstick fry pan then add all the herbs and spices to roast off and develop perfumes for another minute. Add cherry tomatoes then mix all other salad ingredients in a large fry pan together.
- To steam chicken breast, season with paprika, preheat V-ZUG Combi steamer for 3 minutes, at 100˚C, then steam chicken breast for 25 minutes, on a perforated tray.
- Alternatively use a bamboo steamer basket to get similar result, you might line the basket with baking paper to avoid discoloration of bamboo. Increase the steamer time until chicken is well cooked.
- To present on the plate, use salad as the base cut chicken twice, and add a dash of dressing on plate.
Download recipe (PDF / 471.9 KB)
