Mango Glazed Chicken and Roasted Romanesco
with spiced couscousCalories
:
573 kcalProtein
:
53.8g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Family Friendly
Quick
Allergens:
- Barley
- Cereals containing gluten
- Wheat
- Soya
- May contain traces of allergens
Romanesco is a cross between broccoli and cauliflower and it's pretty delicious if you ask us. It also happens to pair very nicely with this sticky mango chutney chicken!
Ingredients
Serving amount
1 sachet(s)
Mango Chutney
2 sachet(s)
Ground Cumin
1 unit(s)
Onion
2 unit(s)
Garlic
1 tin(s)
Tomato Paste
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
300 grams
Diced Irish Chicken Breast
600 grams
Romanesco
100 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2397 kJ
Energy (kcal)573 kcal
Fat4.7 g
of which saturates0.9 g
Carbohydrate77.4 g
of which sugars25.2 g
Dietary Fiber12.3 g
Protein53.8 g
Salt1.5 g
Potassium936.3 mg
Calcium88.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Trim the tip of the Romanesco. Cut head into small florets and stem into 2cm pieces.
2
- Add the chicken to a bowl along with with the mango chutney, half the cumin and a drizzle of oil. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Set aside to allow to marinate.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Pop the Romanesco onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
4
- Place a pot over medium-high heat with a drizzle of oil.
- Fry the onion with the remaining cumin and garlic, 1 min.
- Add the tomato paste and a pinch of sugar.
- Raise the heat to high then stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- When boiling, remove from the heat, stir in the stock and couscous and cover the pot. Leave aside for 8-10 mins or until ready to serve.
TIP: If you’re in a hurry, you can boil the water in your kettle.
5
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
6
- Divide the spiced couscous between plates.
- Serve the Romanesco broccoli and mango chutney chicken alongside.
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